Recipes

Egg Salad with Zucchini, Capers and White-Truffle Oil

YIELD: 24 SERVINGS

36 hard-boiled eggs, diced fine
1½ cups mayonnaise
¼ cup grainy deli mustard with turmeric
¾ cup diced raw zucchini
¾ cup capers
¼ cup finely minced fresh thyme leaves
White truffle oil, as needed
Salt and pepper, as needed

1. Blend all ingredients, including a slight drizzle of white-truffle oil. Season with salt and pepper.

2. Scoop and serve atop crisp mixed

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