Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes.

Drain the eggs and transfer them to a bowl of ice water. Let them cool for 5 minutes before peeling.

Slice each egg in half lengthwise and scoop the yolks into a mixing bowl. Arrange the whites on a serving plate.

Add the mayonnaise, black truffle oil, Dijon mustard, salt, and black pepper to the yolks. Mash and stir until smooth.

Spoon or pipe the yolk mixture back into the egg white halves.

Heat a skillet over medium heat and add the prosciutto slices. Cook for 2 to 3 minutes per side until crisp, then remove and break into small pieces.

Top each filled egg with crispy prosciutto pieces and a sprinkle of chopped chives before serving.