- 12 hard-boiled eggs, halved
- ½ Cup mayonnaise
- 1 Teaspoon truffle salt
- ½ Teaspoon cayenne pepper
- ½ bunch chives, finely chopped
Gently remove the yolk from the hard-boiled egg whites. In a medium mixing bowl, combine the yolks, mayonnaise, truffle salt, cayenne pepper, and chives, reserving some for garnish. Taste the mixture and adjust any seasoning if necessary.
Transfer the yolk mixture to a pastry piping bag or a plastic resealable bag. If using a resealable bag, cut of a small corner of the bag to turn it into a piping bag. Pipe the filling into the empty egg whites. Serve immediately or store in the refrigerator.