Devilish Deviled Eggs

Place eggs in a large shallow pot or deep skillet and add cold water to cover by at least 1 inch (2.5 cm). Bring to a boil over high heat. Remove from heat, cover and let stand for 17 minutes. Drain off hot water and run cold water into the pot to cover eggs. Let stand, refreshing with more cold water to keep water cool, until eggs are cold. Drain and peel eggs, then rinse and pat dry.

Line a baking sheet with damp paper towel. Cut eggs in half lengthwise, wiping the blade of the knife with a damp cloth between each cut. Pop yolks out of whites into a medium bowl. Place whites cut side up on lined baking sheet and cover with plastic wrap. Refrigerate whites until ready to assemble, for up to 1 day.

In a bowl, mash yolks with a fork to fine crumbs. Add paprika, smoked paprika (if using), salt, yogurt, lemon juice and Dijon mustard and mash until blended. Add pepper to taste. Fill eggs and serve, or cover with plastic wrap directly on the surface of filling and refrigerate for up to 1 day.

To assemble, spoon filling into the whites, mounding generously. Garnish to serve right away or cover loosely with plastic wrap and refrigerate for up to 8 hours.

Cut bell pepper into tiny triangles, about 1/4-inch (1/2 cm) wide and 3/4-inch (2 cm) long, to resemble devil horns. Wrap in a damp paper towel, then plastic and refrigerate for up to 8 hours.

Just before serving, arrange eggs on a large serving platter. Insert red pepper triangles in the wider end of the eggs to look like horns.