1 Dozen hard boiled eggs, cooled, shelled & halved 2 Tablespoons EVOO & Vin Black Truffle oil 3 Tablespoons mayonnaise 3 Tablespoons sour cream or creme fraiche 2 Teaspoons Dijon Mustard 1/2 Teaspoon Black Truffle Salt or Sea salt 1/4 Cup chopped chives, parsley or cilantro for garnish
1 Dozen cooked egg yolks reserved from hard boiled eggs
Prepare the hard boiled eggs.
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set egg white halves on a platter, cover, and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream/creme fraiche, dijon, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly. Garnish with chopped chives, parsley or cilantro.