Boil the eggs 8 minutes on high heat, then rinse under cold water continuously for 1 minute. Crack the egg and peel under cool running water. Gently dry with paper towels. Slice the eggs in four parts lenghtwise, removing yolks to a medium bowl and placing the whites on a serving platter.
Mash the yolks into a fine cream with a fork adding 4 coffespoons of your favourite truffle sauce by Tartufi Bianconi and EVO until you get a smooth mixture.
To make them extra pretty just pipe the egg yolk and truffle filling with a star-tipped pastry bag and fill the white parts. Grind the chives and sprinkle it on the eggs along with some sea salt flakes.
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