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Yield: 24 servings
12 large
eggs; hard-boiled
1/2 cup
mayonnaise
2
tablespoons chives; minced
1/4
teaspoon dry mustard
1/4
teaspoon truffle oil
1 black
truffle; minced & peeled (optiona
salt &
pepper
1
tablespoon snipped chives
1. Split
the eggs lengthwise and carefully separate the yolk from the
white.
2. Mix
the egg yolks with the mayonnaise and chives and remaining
ingredients, except egg whites! Mash with a fork until
mixture is creamy. Fit a pasty bag with a star tip and fill
bag with egg mixture.
3. Pipe
yolks into the egg whites (A plastic sandwich bag can be
used with a corner cut off if no pasty bag is available.).
Garnish with snipped chives. |
