Olive~Me & Co’s White Truffle Oil Deviled Eggs

Ingredients (pastry bag required):

• 6 eggs
• 1 1/2 cups mayonnaise
• 1 tablespoon Olive~ Me & Co’s White truffle oil
• Pinch cayenne pepper
• 2 tablespoons finely chopped black truffle peelings
• Chopped chives used as a finishing garnish

Directions:

1. Place the eggs in a pot and cover with water, put lid on the pot and bring to a boil until eggs are hard boiled
2. Once boiled, turn off the heat and let the eggs stand for 15 minutes
3. Uncover and run the eggs under cold water if you are  using them right away or  you can refrigerate until you are ready to use.
4. Peel the shells off the eggs and cut in half lengthwise. Remove the yolks from the eggs. Mash the yolks with a fork, add the mayonnaise, white truffle oil, cayenne and truffle peelings.
5. Whip the yolk mixture until very light and fluffy.
6. Spoon or pipe with pastry bag (see piping directions below) the egg yolk mixture into the egg whites. Sprinkle chopped chives over top to garnish. If piping, fill the pastry bag with the egg mixture, cut the tip off the bag making a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves.