YIELD: 24 SERVINGS 36 hard-boiled eggs, diced fine1½ cups mayonnaise¼ cup grainy deli mustard with turmeric¾ cup diced raw zucchini¾ cup capers¼ cup finely minced fresh thyme leavesWhite truffle oil, as neededSalt 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 greens lightly tossed with balsamic vinaigrette and roasted beet slices, inside endive or radicchio leaves or in ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.