Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full-fat for best keto results)
- 2 teaspoons Dijon mustard
- 1 tablespoon high-quality black or white truffle oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- Fresh chives, finely chopped (for garnish)
- Smoked paprika (for garnish)
- Optional: Shaved truffle or truffle salt for extra intensity
Instructions
- Place the eggs in a single layer in a large saucepan and cover them with at least one inch of cold water. 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 exactly 10 to 12 minutes. Immediately transfer the eggs to a large bowl filled with ice and water. Let them cool completely for at least 5 minutes to ensure easy peeling.
- Gently crack the eggshells all over by tapping them on a hard surface. Peel the eggs carefully under cold running water to keep the whites smooth. Pat the eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl, setting the whites aside on a serving platter or a clean tray.
- Mash the egg yolks with a fork until they become fine crumbs. Add the Greek yogurt, Dijon mustard, truffle oil, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy. If you want a truly “viral” silky texture, you can use a small food processor or hand mixer to blend the filling. Taste and adjust the truffle oil if you prefer a stronger aroma.
- 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. Pipe the filling generously into the hollow of each egg white. Sprinkle each half with a pinch of smoked paprika and a scattering of fresh chives. For a final touch of luxury, add a tiny drop of truffle oil or a thin slice of fresh truffle on top before serving.
- Cook Time: 25 minutes