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Cultured Cream Stuffed Eggs

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

15 minutes


6-8 people


  • 1 dozen hard-boiled, peeled eggs
  • 1/2 to 1 cup sour cream
  • 2 tsp. apple cider vinegar or lemon juice
  • 2 tsp. prepared mustard
  • 1 tsp. sea salt
  • 1 TBSP Black Truffle Oil or Wild Fernleaf Dill Olive Oil
  • Paprika, for garnishing


  • Slice hard-boiled eggs in half length-wise. Scoop out the yolks and add them to a medium-sized bowl. Add vinegar or lemon juice, mustard, salt, and Black Truffle Oil or Wild Fernleaf Dill Olive Oil. Stir in 1/2 cup sour cream, mashing yolks into cream with the back of a fork.
  • If needed, add more sour cream to moisten and pull the yolks together.
  • Stuff egg white halves with yolk filling using a spoon or pastry bag.
  • Sprinkle with paprika and serve.
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