1Cut eggs from north to south. Remove yolks, put in small food chopper.
2Blend with truffle oil, mayonnaise and sour cream.
3Using a piping bag - pipe or spoon into empty eggs halves.
4Garnish with one piece of sea salt, chives or parsley and if you have them a small sliver of truffle. Sprinkle with a little pepper. Cover and refrigerate for an hour. Remove 15 minutes before serving