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1
Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife.
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2
Cut out 48 circles from slices with round cutter.
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3
Mince enough scraps to measure 1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles.
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4
Whisk oil into lemon juice in a small bowl and season with salt and pepper.
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5
Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles.
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6
Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.
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7
While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan.
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8
Simmer, covered, 5 minutes, then refresh under cold water to stop cooking.
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9
Peel eggs and halve lengthwise.
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10
Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste.
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11
Season with salt and pepper and transfer mixture to pastry bag fitted with tip.
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12
Chill deviled yolks in bag until ready to use.
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13
Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound).
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14
Cover each yolk with a truffle circle.
