3 tablespoons mayonnaise
½ teaspoon ground mustard
½ teaspoon Truffle Zest, plus more for garnish
Place the eggs into a saucepan and fill with enough water to cover the eggs by 1 inch. Set the pan over high heat, and bring to a boil. Once it reaches a boil, remove the pan from heat, cover, and set aside for 10 minutes. Prepare a bowl of cold water, set aside.
After 10 minutes, drain the hot water and rinse the eggs in cold water to be able to handle. Gently tap the eggs on the counter to crack the shell in a few places. Place the eggs into the bowl of cold water, let sit for a few minutes, and then lightly peel away the shells while submerging in water.
Slice the eggs lengthwise, set aside. Remove the yolk, and place into a small bowl. Mash the yolks with a fork until crumbly, and then using a spatula, fold in the mustard, mayonnaise, and truffle zest, until a nice smooth paste forms.
Pipe the filling into the egg whites, or simply spoon filing into the egg whites.
Sprinkle with additional Truffle Zest right before serving.