Olive~Me & Co’s Truffle Devilled Eggs

Ingredients:

• 6 eggs
• ¾ cup mayonnaise
• 1 tbsp. Olive~Me & Co’s White Truffle Olive Oil
• Pinch cayenne pepper
• 2 tbsps. fine chopped black truffle peelings
• Chopped chives for garnish

Instructions:

1. Hard boil the eggs, let stand for 15 minutes.
2. Run eggs under cold water if you are using them right away, or refrigerate until you are ready to use them. Peel shells off eggs and cut in half lengthwise. Remove the yolks from the eggs.
3. Mash yolks with mayonnaise, truffle olive oil, cayenne pepper and truffle peelings. Whip the yolk mixture until light and fluffy.
4. If piping, fill pastry bag with the egg mixture, cut the tip of the bag making a ¼ inch hole then squeeze or spoon into egg whites.
5. Sprinkle chopped chives over top to garnish.