I like a good old fashioned deviled egg as much as the next person, but if we decorate the outside of an Easter egg, I think it only fair to decorate the deviled egg too, so I usually dress them up a little. I also like to crank up the flavor without getting too wild; (truffle oil will sneak into mine; not my husband's favorite). Tulip petals are their Easter dress.
A long-time lover of mayonnaise, I've shed my need for so much and in so many places; so to lighten things up, I now use plain yogurt (the local kind) to make it creamy. I love the addition of truffle oil which is a natural partner to an egg. Tom, my husband, continues to proclaim himself a non-truffle eater so I fill his eggs first then add the truffle oil to the mix (for me and any other guests that might be joining). Truffle oil is strong, so adjust the quantity to your taste by adding it a few drops at a time. If you have fresh truffles, truffle shavings would be delicious to mix in. If you don't like truffle, simply omit it altogether.
—10 Legs in the Kitchen
hard cooked eggs, cooled and peeled
white truffle oil
2" long chive strips, for garnish
1/8" x 2" good quality cooked ham strips, for garnish