Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full-fat for keto) or mashed avocado
- 1 teaspoon Dijon mustard
- 1 teaspoon white or black truffle oil
- 1/4 teaspoon truffle salt (to taste)
- 1/8 teaspoon black pepper
- Fresh chives, finely chopped (for garnish)
- Smoked paprika (optional garnish)
Instructions
- Place your 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 exactly 10 to 12 minutes. Immediately transfer the eggs to a bowl filled with ice and cold water. Let them chill for at least 5 minutes. This “shocking” method ensures the shells slide right off and the yolks remain bright yellow without that unappealing grey ring.
- Gently peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a small mixing bowl and set the whites aside on a serving platter. Use a fork or a small whisk to mash the yolks until they are fine and crumbly. Add the Greek yogurt, Dijon mustard, truffle oil, truffle salt, and pepper. Mix vigorously until the filling is silky smooth. If you want a truly “viral” professional look, push the mixture through a fine-mesh sieve or use a hand mixer to achieve an ultra-light mousse consistency.
- Transfer the yolk mixture into a piping bag fitted with a star tip or a simple plastic storage bag with the corner snipped off. Generously pipe the truffle filling into the center of each egg white. Sprinkle the tops with freshly chopped chives and a tiny pinch of smoked paprika or extra truffle salt for color. If you are making these ahead of time, store the whites and the filling separately in airtight containers and assemble just before serving to keep everything looking fresh and vibrant.
- Cook Time: 25 minutes