Truffled Deviled Eggs Recipe

• 12 eggs
• 6 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons black truffle oil
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons finely chopped fresh chives
• Kosher salt
• Freshly ground black pepper
• Thinly sliced black truffle, for garnish (optional; chervil leaves may be substituted)

1. Hard-boil the eggs; cool, , and halve them; and carefully remove the yolks.
2. Reserve the whites.
3. Combine the egg yolks, mayonnaise, mustard, truffle oil, lemon juice, and chives in a medium, nonreactive bowl.
4. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
5. Evenly pipe or spoon the yolk mixture into the reserved egg white halves.
6. As desired, top with thinly sliced black truffle or chervil leaves.

eggs, mayonnaise, mustard, truffle oil, freshly squeezed lemon juice, fresh chives, kosher salt, freshly ground black pepper, black truffle

Taken from www.chowhound.com/recipes/truffled-deviled-eggs-26658 (may not work)