Start by bringing a pot of water to a gentle boil. Carefully add the eggs and let them cook for 9-12 minutes for perfectly hard-boiled results. Once done, transfer the eggs to an ice bath for 5 minutes to cool, which makes peeling easier. Once cooled, peel the eggs and slice them in half lengthwise, placing the whites on a plate while scooping the yolks into a mixing bowl.

Using a fork, smash the yolks in the mixing bowl until they are completely crumbly and no lumps remain. This will create a smooth base for your filling.

In the bowl with the mashed yolks, add the mayonnaise, Dijon mustard, and white truffle oil. Stir until everything is seamlessly blended into a smooth, creamy mixture. Taste the filling and add salt to your liking.

Gently fold in the chopped fresh chives into the yolk mixture, being careful not to overmix.

After chilling, take your yolk mixture out of the fridge and fill the halved egg whites with it. You can use a spoon for a rustic look or a piping bag for an elegant finish.

For a touch of elegance, garnish each filled deviled egg with a sprinkle of additional chopped chives or edible chive blossoms.