· 6 large eggs
· 3 T mayonnaise
· 1 T truffle oil
· 1/2 t Dijon mustard
· salt and freshly ground white pepper to taste
· 1T minced fresh chives, for garnish
· Cook and peel the eggs
· cut in half crosswise.
· Remove the yolks and place them in the bowl of a food processor fitted with a metal blade.
· Add the mayo, truffle oil, mustard, salt and pepper and blend until smooth
· Spoon the yolk mixture back into the egg whites
· Transfer to a serving plate and garnish with the chives.