Truffled Deviled Eggs

• 12 large eggs
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt, to taste
• Freshly ground pepper, to taste
• 2 teaspoons white truffle oil (optional)
• Extra-virgin olive oil (optional)
• Garnishes: fresh chives, grated Parmigiano-Reggiano

1. Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.
2. Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well. Add salt, pepper, and, if desired, truffle oil. If too thick, add olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.
3. Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish, if desired.

eggs, mayonnaise, mustard, freshly grated parmigianoreggiano cheese, salt, freshly ground pepper, oil, extravirgin olive oil, fresh chives

Taken from www.myrecipes.com/recipe/truffled-deviled-eggs (may not work)