Truffle Egg Finger Sandwich

ingredients

servings

8 large eggs¼ cup mayonnaise3 tbsp scallions — chopped, white and green parts (~2 scallions)1½ tbsp chives — finely chopped1 tsp white truffle oil — high-quality, e.g. Sabatino or Urbanikosher saltground white pepper8 slices firm white bread — square

instructions

1.Place the eggs in a single layer in a medium saucepan, cover with water, and bring to a boil over medium-high. Boil 1 minute, then pull off the heat and let stand 15 minutes. Drain and rinse under cold water until cool enough to handle, then peel into a large bowl.
15:00
2.Mash the eggs to a coarse consistency with a fork or potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 tsp salt, and 1/8 tsp pepper and mix thoroughly. Adjust the seasoning to taste.
3.Cut the crusts from the bread and set them aside for another use.
4.Using 2 slices, make a sandwich, spreading the egg salad evenly all the way to the edges. With a large serrated knife, cut diagonally both ways into 4 triangles. Repeat to make 16 tea sandwiches.