Hard-boil the eggs; cool, peel, and halve them and carefully remove the yolks.
Reserve the whites.
If you have a ricer, run the yolks through first to make the yolks very smooth, if not, crush with a fork until you have a very fine texture.
Then combine the egg yolks, mayonnaise, sour cream, salt in a medium bowl until the ingredients are evenly and smoothly incorporated.
Add the shaved truffle and mix throughout.
Place the filling in a piping bag or a resealable plastic bag.
Cut off the tip and evenly pipe the yolk mixture into the reserved egg white halves.
Top with a shaving of parmesan cheese, chives and truffle salt if desired.