Ingredients:

  • 6 large Eggs
  • 1/4 cup full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon White Wine Vinegar
  • 1/4 teaspoon Truffle Oil
  • Pinch of Fine Sea Salt, to taste
  • Dash of Freshly Ground Black Pepper, to taste
  • 1–2 teaspoons Caviar (Lumpfish or Salmon Roe)
  • 1 tablespoon finely snipped Fresh Chives

Instructions:

  1. Place eggs in a saucepan, cover with cold water, bring rapidly to a rolling boil. Immediately remove from heat, cover, and let stand for exactly 10 minutes.
  2. Transfer eggs immediately to a large bowl of ice water. Cool completely, which takes about 15 minutes.
  3. Gently peel the cooled eggs. Carefully slice each egg lengthwise and scoop the yolks into a mixing bowl. Arrange the white halves on your serving platter.
  4. Use a fork or masher to thoroughly crush the yolks until they form fine crumbs.
  5. Add the mayonnaise, Dijon mustard, white wine vinegar, and truffle oil to the mashed yolks. Mix until the filling is completely smooth and creamy, ensuring there are no lumps.
  6. Season lightly with a pinch of salt and pepper. Taste, but remember that the caviar will add significant saltiness later.
  7. Transfer the mixture into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped). Pipe a generous swirl of the filling into each egg white cavity.
  8. Cover the platter loosely and chill the filled eggs for at least 30 minutes to allow the filling to firm up.
  9. Just before serving, top each mound of filling with a small, elegant spoonful of caviar and sprinkle with the snipped fresh chives.