Truffle Deviled Eggs

4 large hard boiled eggs, peeled

2½ tablespoons Blue Plate mayonnaise

1½ teaspoons Dijon mustard

1½ teaspoons truffle oil

Salt and pepper, to taste

Caviar, optional

Trim a small piece off of the top and bottom of each egg, so that is can sit upright. Cut each egg horizontally and remove the yolks.

Mash the egg yolks with a fork until they have the consistency of wet sand. Add the mayonnaise and Dijon mustard mix well. Season with salt and pepper to taste. Add the truffle oil, and mix well.

Put the yolk mixture into a piping bag, cut off the tip of the bag, and pipe the filling into the egg whites.

Garnish with caviar, if desired.

Yield: 8 deviled eggs