Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer
over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel
To make the deviled eggs
, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika
, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
Garnish with more paprika, the chives
and some freshly ground pepper.