Ingredients
Scale
- 12 large eggs
- 1/2 cup plain Greek yogurt (full fat preferred)
- 2 teaspoons truffle oil (black or white)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives, finely minced
- Optional: Truffle salt or smoked paprika for garnish
Instructions
- Place the eggs in a large saucepan and cover them 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 an ice bath for 5 minutes to stop the cooking process and make peeling easier.
- Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them into a medium mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Stir in the Greek yogurt, truffle oil, Dijon mustard, salt, and pepper. Mix until the filling is silky and completely smooth.
- Transfer the yolk mixture into a piping bag fitted with a star tip, or simply use a plastic storage bag with the corner cut off. Pipe the filling generously into the center of each egg white. Sprinkle the finely minced chives over the top and add a tiny pinch of truffle salt or paprika for a pop of color. Serve immediately or chill until the party starts.
- Cook Time: 25 minutes