Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes. Peel the eggs and slice them in half lengthwise.

Remove the yolks from the egg halves and place them in a mixing bowl. Mash the yolks with a fork.

Add mayonnaise, truffle oil, chopped chives, Dijon mustard, salt, and pepper to the yolks. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg whites.

Drizzle with additional truffle oil and sprinkle with chopped chives for garnish.