- 6 large eggs
- 1/4 cup White Truffle Mayonnaise
- Truffle Tartuflanghe Potato Chips, optional
Cover eggs with one inch of cold water and bring to a boil. When the water reaches a rolling boil, remove the pot from heat and cover with a tight fitting lid. After 15 minutes, remove eggs from the pot and transfer to an ice bath and let cool completely before peeling.
Slice each egg in half lengthwise, separating the whites from the yolks. Pass yolks through a tamis or strainer to break yolks into fine crumbs. Add truffle mayonnaise and mix until smooth. Pipe egg yolk filling into reserved egg whites and garnish each with a truffle potato chip.