Truffled Deviled Eggs

Cook the Eggs

1. STOVE TOP: Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.6-quart INSTANT POT: Add eggs to a silicone egg holder or place on your Instant Pot rack. Add 1 cup of water. Seal and cook on the "Egg" setting or HIGH pressure for 5 minutes, followed by a 5 minute natural release. Open the valve to release the remaining pressure. Immediately transfer eggs to a bowl of ice water for 5 minutes before peeling and slicing eggs in half lengthwise. 

Assemble the Deviled Eggs

1. Gently scoop egg yolks into a bowl. Using a whisk, fork, or a hand mixer (my preferred method), mash yolks and combine with mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth and fluffy. Stir in truffle oil, to taste, and chives. Season to taste with salt and pepper.
2. Using a spoon, a piping bag fitted with a large star or plain tip, or a zip-top bag with the corner snipped off, fill each egg white half with some of the egg yolk mixture. Sprinkle with chives to garnish, and top each with a piece of shaved truffle, if desired.