• Cover the eggs with water in a medium pot. Bring the water to a gentle boil and boil for 1 minute. Remove from the heat and let stand for 12 minutes.
• Drain the eggs and rinse them with cold water until the eggs are cool to the touch. Peel the eggs. Slice each egg into halves horizontally.
• Place the cooked yolks in a mixing bowl and set the cooked egg whites aside on a serving tray.
• Roughly mash the yolks with a fork. Stir in the mustard and truffle oil until smooth. Stir in the tarragon if using. Season with salt and pepper to taste.
• Spoon or pipe the yolk mixture into the egg white shell. If the yolk mixture is too thick to spoon or pipe easily, stir in additional truffle oil or water a few drops at a time until the mixture is loose enough to pipe.

*Because the entrée on this menu has tarragon as a focus, I did not include the tarragon in the deviled eggs for the party.