The traditional deviled version gets a tune-up with chives and black truffles in lieu of paprika.
Place eggs in a large pan; cover with cool water by 1 inch. Bring to a boil over medium-high heat; immediately cover and remove from heat. Let sit 12 minutes.
Transfer eggs to a colander under cool running water to stop cooking. Peel, cut in half, and scoop yolks into a bowl. Mash yolks with mayonnaise and truffle oil until smooth; add salt. Transfer to a pastry bag fitted with 1/4-inch star tip (such as Ateco No. 19). Pipe into egg whites; garnish with truffle, chives, and sea salt.