EGGcellent Salad with Truffled Spinach on Toasted Brioche

Ingredients:

• 16 large eggs
• 2 medium shallots, 1 minced,1 thinly sliced
• 2 tbsp Olive Oil Divine Champagne Aged White Balsamic Vinegar
• 2/3 cup mayonnaise
• 3 tbsp whole-grain mustard
• 1 large celery rib, finely chopped
• 3 tsp Olive Oil Divine White Truffle Infused Extra Virgin Olive Oil
• 2 tbsp minced chives
• 1 tsp fresh lemon juice
• Salt and pepper
• 2 Ten-ounce bags of washed curly spinach, tough stems discarded
• 20 slices of brioche cut from a rectangular loaf, lightly toasted

Directions:

1. In a large saucepan, cover the eggs with cold water and bring to a rapid boil. Cover, then remove from the heat; let stand for 12 minutes.
2. In a small bowl, combine the minced shallot with the champagne vinegar, let soak for 10 minutes. Drain and discard the vinegar.
3. Drain and rinse the eggs under cold water while shaking the pan vigorously to crack the shells. Let the eggs cool completely, then peel and pat dry. Coarsely chop the eggs.
4. In a large bowl, combine the mayonnaise, mustard, celery, chives, lemon juice and vinegar-infused minced shallot. Add the eggs, then mix gently with a wooden spoon. Season the egg salad with salt and pepper to taste, then refrigerate.
5. Heat the truffle olive oil in a large skillet. Add the sliced shallot and cook over high heat, stirring until golden, 2 to 3 minutes. Add the spinach and cook, stirring until wilted, 2 to 3 minutes. Drain the spinach and press out the water. Coarsely chop the spinach and transfer it to a bowl. Season with salt and pepper to taste, then refrigerate until chilled.
6. Arrange the toasted brioche slices on a work surface. Bed with some spinach then spoon the egg salad on half of the slices and top with more spinach. Close the sandwiches, then cut in half to serve.