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 Parmigiano
• 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 of 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.