- 50 g (1 1/2 oz) fresh or preserved black winter truffles
- 1/4 cup hazelnut oil
- 1 tablespoon fresh lemon juice
- 24 quail eggs
- 1 tablespoon finely chopped fresh chives
- Garnish: finely chopped fresh chives
- Special equipment: a 3/4-inch round cutter and a pastry bag fitted with a 1/4-inch plain tip
- Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cut out 48 circles from slices with round cutter. Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.
- Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.
- While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered, 5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.
- Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use.
- Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.