Deviled Eggs, Purgatory Edition

• For the eggs
• 12 extra large eggs
• 3 tablespoons mayonnaise
• 3 tablespoons Greek yogurt (fat content is up to you; I think nonfat works fine)
• 1 tablespoon Dijon mustard
• Suggested toppings
• Truffle salt (my favorite)
• Smoked pimenton
• Chopped olives
• Ras al hanout
• A dab of tomato paste
• Pesto
• Marinated mushrooms
• Grated Parmesan
• Sweet pickle relish
• Preserved lemon

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes. Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
2. Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard. Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
3. Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites. Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.

eggs, eggs, mayonnaise, greek yogurt, mustard, toppings, salt, olives, hanout, tomato paste, pesto, mushrooms, parmesan, sweet pickle relish, lemon

Taken from food52.com/recipes/12462-deviled-eggs-purgatory-edition (may not work)