2 tablespoons finely chopped black truffle peelings (optional)
Chopped chives, for garnish
Special Equipment: Disposable pastry bag
Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
Bring the pot to a boil and cover.
Turn off the heat and let sit for exactly 13 minutes (less than 13 minutes will undercook the eggs, over will overcook them).
Uncover and run the eggs under cold water if using right away or refrigerate until ready to use.
Peel the eggs and cut in half lengthwise.
Remove the yolks from the whites.
Mash the yolks with a fork.
Add the mayonnaise, truffle oil, cayenne and truffle peelings.
Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution as it is very easy to over-truffle.
Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.
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