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

Transfer eggs to an ice bath to cool for 5 minutes. Peel the eggs once cooled.

Slice the eggs in half lengthwise and remove the yolks. Place yolks in a mixing bowl.

Add mayonnaise, Dijon mustard, truffle oil, salt, and pepper to the yolks. Mash and mix until smooth.

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

Garnish with chopped chives and a drizzle of truffle oil before serving.