Truffled Deviled Eggs

(by Aimee Lee Ball)

6 large eggs

2 T. mayonnaise

1 T. plain Greek yogurt

2 t. truffle oil

1 t. Dijon mustard

1 t. white horseradish

1/2 t. white wine vinegar or lemon juice

1/2 t. kosher salt

freshly ground pepper

paprika

Place eggs in a single layer in a saucepan and cover with water.

Bring to a boil, then cover, remove from heat, and let stand 12 minutes.

Drain and place in a bowl of ice water to cool.

Crack shells and peel under cold running water.