• 1 dozen hard boiled eggs cooled, shelled, and halved
  • 3 tbsp Glasses & Grapes Black Truffle Olive Oil
  • 1 tsp fresh lemon juice
  • 2 large raw egg yolks
  • 1/2 cup Glasses & Grapes Extra Virgin Olive Oil
  • 1/2 cup grape seed oil
  • 1 large clove garlic
  • Your favourite Just-A-Pinch or other sea salt
  • Pepper, to taste
  • Chopped fresh parsley or chives as garnish (optional)


Prepare the hard-boiled eggs by cooking for 15-17 minutes. See cooking tips below.

In a food processor or blender, put egg yolks, garlic, and lemon juice while the eggs cool. Slowly add truffle oil, olive oil, and grape-seed oil to form an emulsion. Season to taste and refrigerate.

With a fork, mash the dozen cooked egg yolks and blend thoroughly with 1/2 cup of truffle emulsion. Add more to taste if desired. Pipe or fill the hard boiled egg whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours.

Serve with finely chopped parsley or minced chives as a garnish.