Ingredients
6 large hard-boiled eggs
1 Tbsp white truffle oil
1 Tbsp sour cream
1 Tbsp mayonnaise
1/2 tsp ground black pepper
a handful of coarse sea salt
1 tsp chopped parsley/chives
1/4 tsp lemon zest
Instructions
- Cut eggs from north to south. Remove yolks, put in small food chopper.
- Blend with truffle oil, mayonnaise and sour cream.
- Using a piping bag, pipe or spoon into empty eggs halves.
- Garnish with a pinch of sea salt, chives or parsley. Sprinkle over some black pepper. Cover and refrigerate for 1 hour. Remove 15 minutes before serving. Serves 6.
Eat and enjoy!