In large pasta pot, set eggs inside and fill pot to halfway with water. Bring to boil and when water gets rolling, cover pot and turn off heat. Let eggs sit in hot water 13 min. Drain water and let eggs sit until cooled, for a minimum of 1 hour.
After eggs have cooled to the touch, crack and remove shells - it can be helpful to peel under room temperature water. Split eggs in half lengthwise and scoop out yolks into a medium size mixing bowl. Rinse whites with water to remove any residual egg yolk and set to drain on towel with yolk side facing down for 10 min. Pat dry.
Using fork, finely crumble egg yolk mixture. Mix in half of crème fraiche/yogurt, truffle salt, and chopped herbs and mix until well combined. Check consistency of filling and add additional creme fraiche/yogurt 2T at a time until mixture is creamy but not runny.
Using a small pastry bag with no tip, place open end of bag into a medium tall cup and wrap edges so that bag is inside out over rim of cup. Using spatula, fill pastry bag with yolk mixture.
Place eggs white halves in a single layer on a flat surface with rim so that they will not roll. Use pastry bag and fill each half with filling using consistent pressure to bag. Chill for several hours prior to serving.
Garnish with fresh herbs if desired.
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