Deviled Eggs, Purgatory Edition

1. 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. 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. 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.

No additional tips available.