Impress your guests with these chive and truffle deviled eggs. To add a little extra flair, garnish each deviled egg with an edible chive blossom. from your garden.
Cut each peeled, hard-boiled egg in half. Scoop yolks into a small bowl and set the whites on a plate and refriderate.
With the back of a fork, smash the yolks until coarse and free of lumps. Stir in mayo, mustard and oil until mixture is smooth. If desired, add salt (to taste) and gently fold in chopped chives.
Place yolk mixture in fridge for at least 15 minutes before filling the egg whites.
Using a spoon or piping bag, fill the egg whites with the truffled yolk mixture. Garnish with additional chopped chives or chive blossoms. Serve and enjoy.