Perfect for Easter Sunday. Your very own Bacon, Chive, and Truffle Deviled Eggs!
Line the eggs in a large pot, fill with cold water about an inch or two above the eggs. Bring to a boil.
Once the water starts boiling, turn the heat off.
Cover the pot with a lid, and let sit for 15 minutes.
After 15 minutes, immerse the eggs in a ice water bath and let completely cool.
Once the eggs have cool, slice the eggs in half and dump the yokes in a mixing bowl.
Add the mayonnaise, truffle butter, two tablespoons of chives, and the bacon fat.
Mix with a hand blender until smooth, and add salt to taste.
Pipe the mixture back into the eggs {I used a plastic bag}.
Top with the crumbled bacon and chives, and then give a final dusting of paprika.
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