Fill a saucepan (large enough for the eggs to fit in a single layer) with 2 inches of water. Bring to a boil.
Gently place the eggs in the water and cook for 9-12 minutes. Drain and rinse the eggs with cold water.
When cool enough to handle, peel. In a bowl, roughly mash the eggs, then add the truffle oil, extra virgin olive oil, Dijon mustard, mayonnaise, cream cheese and truffle sauce and continue mashing until the mixture is smooth and pale yellow. Put on toasted bread to serve.
