Deviled Eggs, Truffled With Ham And Scallions

• 6 handfuls hard cooked eggs, cooled and peeled
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon cayenne
• 4 tablespoons plain yogurt
• 1 tablespoon Chopped scallions
• 1/2 teaspoon white truffle oil
• 12 pieces 2" long chive strips, for garnish
• 6-12 pieces 1/8" x 2" good quality cooked ham strips, for garnish
• 12 tulip petals, for garnish

1. Cut the cooked, peeled eggs in half lengthwise. Scoop the yolk, out from the white and place in a Bowl.
2. Add the rest of the ingredient and mash well with a fork.
3. Chop one of the cooked egg whites and add to the bowl mixing well.
4. Fill the center of each cooked egg white with spoonfuls of the yolk mixture.
5. Sprinkle with smoked paprika and top each with 2 chive strips and 1-2 ham strips.
6. To serve, put each deviled egg on a tulip petal placed on a platter or individual plates. Admire momentarily and watch them disappear.

eggs, mustard, lemon juice, kosher salt, cayenne, plain yogurt, scallions, truffle oil, long chive strips, ham strips, tulip petals

Taken from food52.com/recipes/27943-deviled-eggs-truffled-with-ham-and-scallions (may not work)