12 eggs; cooked, cooled and peeled
1/3 cup mayonnaise
2 Tbsp Dijon Mustard
1 tbsp White Truffle Oil from OMG
1 tsp Worcestershire Sauce
1/2 tsp salt
1/4 tsp clack pepper
ground paprika, for garnish
Halve the peeled eggs length-wise.
Remove the yolks and place in a medium bowl, set the egg whites aside.
Using a pastry blender, two forks, or potato masher - break apart the egg yolks.
Add the mayo, dijon, truffle oil, Worcestershire Sauce, salt and pepper.
Continue to mash until completely smooth, and season to taste with salt and pepper.
Using pastry bag fitted with a large star tip, or resealable bag with a corner cut off - pipe yolk mixture into the egg white halves. Garnish with Paprika.