Gather your ingredients.
Use a sharp knife to cut a small portion off the "top" of the egg. This will be what it sits flat on (yes, they'll end up being upside down). Then cut off the bottom of the egg to expose the yolk. Don't cut any further towards the center of the egg than necessary.
Gently remove the yolks and save the egg casing (bowl).
Set aside the yolks for a few minutes.
In a bowl combine the mayo, sour cream, and parmesan. Mix and then add in the yolks. Whisk / stir until the texture is creamy.
Taste test and then add the cayenne, salt, and pepper to your liking.
Add in the truffle oil. Stir until well blended.
There's a few options to filling these eggs back up. You can use an icing tool / bag or a zip lock with a snipped corner. Use whatever tool you have handy.
Once the eggs are filled up, it's time to garnish.
Serve & Enjoy!