Truffle Deviled Eggs

Directions

1. 1
   In saucepan, add the eggs and enough hot water to cover the eggs.
2. 2
   Cook the eggs for 12 minutes at a rapid boil.
3. 3
   Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
4. 4
   While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent.
5. 5
   Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added.
6. 6
   Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste.
7. 7
   Stir in the parsley and the dry mustard and set aside.
8. 8
   Remove the eggs from the water, peel and remove the yolks to a medium bowl.
9. 9
   Add truffle mayonnaise and mix well with a fork.
10. 10
    Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture.
11. 11
    Arrange on a serving platter and garnish with chives.