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.