Deviled Eggs

How to prepare deviled eggs

1. Start by hard-boiling the eggs. For those who don't know how to boil eggs, here's a method: place the eggs in cold water that completely covers them. Put on medium heat, and when the water starts to boil, reduce to low and let them simmer (without a rolling boil) for 12 minutes. Drain the hot water and cover with cold water, leaving them for about 15 minutes until completely cooled. Then peel them. It's recommended to use eggs that aren't too fresh, as they'll peel more easily.
2. Prepare the mayonnaise while the eggs are boiling. Add a little salt to it.
3. Cut the boiled eggs in half lengthwise. Remove the yolks and put them in a bowl. Mash well with a fork until crumbled. Add the pâté, salt, and pepper, and mash until you get a smooth paste. Then add the mustard and 4 tablespoons of mayonnaise and mix until you get a fine, fluffy paste. Fill a pastry bag with this paste.
4. Mix the yogurt into the remaining mayonnaise.
6. Spread a layer of the mayonnaise-yogurt mixture on a serving platter and place the egg whites cut-side up on top.
7. Using the pastry bag, fill the cavities of the egg whites. Sprinkle a little chili powder (or sweet paprika if you don't want them spicy) over the eggs using a very fine sieve (tea strainer). You can also sprinkle some chopped parsley between the eggs.
8. Keep refrigerated.

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