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Truffled Egg Salad Tartines

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 9 large eggs, preferably organic
  
• Ice
  
• 1 heaping tablespoon black or white truffle butter, at room temperature
  
• 2 tablespoons minced fresh chives
  
• Fleur de sel or other crunchy sea salt and freshly ground black pepper
  
• ⅓ cup mayonnaise, Hellmann's or homemade
  
• 6 wide thin baguette slices (each about 3 by 6 inches), toasted, lightly buttered if desired
  






Instructions



1. Place the eggs in a single layer in a saucepan and add enough cold water to cover them amply. Let come to a boil over high heat. Once the water is rapidly boiling, cover the pan and remove it from the heat. Let the eggs stand undisturbed for 15 to 17 minutes.
   
   
2. Meanwhile, fill a large bowl with ice water. Drain the cooked eggs and immediately plunge them into the bowl of ice water to cool completely. Peel the eggs. Remove two of the yolks and mash them with the truffle butter in a small dish until thoroughly combined.
   
   
3. Finely chop the remaining whites and yolks and place them in a mixing bowl. Add the chives and mashed egg yolks and season with fleur de sel and pepper to taste. Fold in the mayonnaise to bind the egg salad together. The salad should be more pastelike than mayonnaisey. Refrigerate the egg salad, covered, if you are not using it right away. It will keep in the refrigerator for up to 4 days.
   
   Spread a thin layer of the truffled egg salad evenly over each toasted slab of bread. Enjoy at once or wrap to pack for a picnic.
   
   
   Makes 6 tartines