First, boil some eggs. Place cold eggs into cold water. Bring it to a boil and let them cook for 10 minutes. Then, plunge them into iced water, peel them and put them back in the pot.
Break them into small pieces with a potato masher. Add 2 tablespoons of mayonnaise, chopped parsley, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper. Mix everything together with a spoon. Add about a teaspoon of white truffle oil. Taste to see if it needs more salt and pepper.
Spread the egg salad mixture over 8 slices of bread.
Top each with the second slice (another 8 slices), then spread the top side with Dijon mustard.
Then, place ham on top.
Spread mayonnaise over another 8 slices of bread. Place the mayo side down onto the ham.
Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers.
Cover with a damped towel or paper towels and cover with plastic wrap. Refrigerate until ready to serve.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/truffled-egg-salad-and-ham-tea-sandwiches/