Put eggs in a large pot, fill with cold water to about 1” above eggs. Bring to a boil over high heat; cover the pot, and turn off the heat. Let sit for 10 min.
Carefully remove the eggs and place in a large bowl of ice water and leave for 5 min. Remove and peel eggs.
Slice eggs in half length wise and remove egg yolks. Place egg whites on a plate and yolks in a bowl.
Mash yolks with mayo, vinegar, mustard, truffle oil, salt and cayenne. Check seasoning, add more to taste. Put mixture into piping bag/ziplock bag. Pipe mixture into egg halves and garnish with chives and a sprinkle of cayenne.