Cobb salads are a tried and true classic. Check out our new way to serve it up with this Egg Salad Sandwich! 

COOK TIME: 5 minutes | PREP TIME: 10 minutes | SERVINGS: 4


3 tablespoons TRUFF Mayonnaise

3 tablespoons sour cream

2 teaspoons dijon mustard

2 teaspoons lemon juice

1 tablespoon fresh chives, chopped

1/4 cup blue cheese crumbles

Salt and pepper to taste

8 slices whole grain bread, toasted

4 large hard boiled eggs, peeled and thick sliced

8 thick slices bacon, cooked

1-2 tomatoes, sliced

4-8 bibb lettuce leaves

1 each shallot, peeled and sliced

1 each avocado, sliced


  1. In a medium bowl combine TRUFF Mayonnaise, sour cream, mustard, lemon juice, chives, and blue cheese. 
  2. Whisk until blended and season to taste with salt and pepper. 
  3. Keep refrigerated until ready to assemble the sandwiches. 
  4. Spread the blue cheese dressing on toast. 
  5. Layer half of the sandwiches with egg slices, bacon, tomato, lettuce, shallot, and avocado. 
  6. Top the sandwiches with the remaining dressed toast. Serve immediately.