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 greens lightly tossed with balsamic vinaigrette and roasted beet slices, inside endive or radicchio leaves or in peeled avocado halves.

Recipe: Candy Wallace, founder and executive director, American Personal & Private Chef Association, San Diego