2 tablespoons mayonnaise
2 tablespoons crème fraiche
2 tablespoons truffle sauce (or salsa tartufata)
1 dozen hard-boiled eggs
Salt and pepper to taste
Fresh dill sprigs and dried paprika for garnish
PREPARATION
1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, crème fraiche, and truffle sauce, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly with salt and pepper.
3. Spoon the mixture into a sandwich bag and cut one corer to act as a piping bag, then pipe the mixture evenly into the egg white halves.
4. Top each egg half with a tiny sprinkle of paprika and dill sprig.
