Truffled Egg Salad

• 8 eggs
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• Truffle salt, to taste
• 8 slices white sandwich bread
• 1 clove garlic

1. Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water.
2. Bring to a boil.
3. Gently lower the eggs into the water and cook for 9 1/2 minutes.
4. Drain.
5. When cool enough to handle, peel the eggs.
6. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow.
7. Season to taste with truffle salt.
8. Remove the crusts from the bread.
9. Toast the slices, then cut in half diagonally.
10. Rub each piece with the garlic clove, then spoon on the egg salad.

eggs, olive oil, mustard, mayonnaise, salt, white sandwich bread, clove garlic

Taken from cooking.nytimes.com/recipes/5853 (may not work)