Ingredients
Scale
- 6 large eggs
- 3 tablespoons plain Greek yogurt (full-fat preferred for creaminess)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white truffle oil (adjust to taste)
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Fresh chives, finely chopped (for garnish)
- Smoked paprika (for garnish)
Instructions
- Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. This stops the cooking process and makes peeling much easier. Carefully crack the shells and peel them under cool running water.
- Slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the empty egg whites on a serving platter. Mash the yolks with a fork until they become a fine crumble. Add the Greek yogurt, Dijon mustard, truffle oil, salt, and pepper. Stir vigorously until the mixture is silky smooth. For an even creamier texture, you can use a hand mixer or push the yolks through a fine-mesh sieve before mixing.
- Transfer the yolk mixture into a piping bag fitted with a star tip, or simply use a plastic storage bag with the corner snipped off. Generously pipe the truffle filling into the center of each egg white. Sprinkle a tiny pinch of smoked paprika over the top for color and finish with a scattering of fresh chives. Serve immediately or cover loosely and refrigerate until your guests arrive.
- Cook Time: 25 minutes