Truffled Egg Salad

Directions

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