Tea sandwiches with egg salad and truffle oil

Ingredients:

• 8 large eggs
• 1/4 cup mayonnaise
• 3 tbsp chopped green onions, about 2 green onions
• 1.5 tbsp finely chopped chives
• 1 teaspoon high-quality white truffle oil
• Ground white pepper
• 8 square slices of dense white bread

Preparation:

1. Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat.
2. Boil the eggs for 1 minute, then remove the pan from the heat and let them sit for 15 minutes. Drain the eggs and rinse them under cold water to cool slightly. Peel and place the peeled eggs in a large bowl.
3. Mash the eggs until smooth using a fork or potato masher. Add the mayonnaise, green onions, chives, truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and mix thoroughly. Season with salt to taste.
4. Cut the crusts off the bread. Make a sandwich with two slices of bread, spreading the egg salad evenly to the edges.
5. Using a large serrated knife, cut the sandwich diagonally in both directions to create four equal triangles. Assemble the remaining sandwich in the same manner and cut to make 16 tea sandwiches.