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Labne Deviled Eggs with Paprika and Ginger

['¾ tsp. yellow mustard seeds (4 grams)', '½ tsp. black peppercorns, preferably Tellicherry (2 grams)', '1 tsp. ajowan (1 gram)', '½ tsp. sweet paprika (1 gram)', '¼ tsp. ground ginger (½ gram)', '5 large eggs', '3 Tbsp. labne or plain Greek yogurt', '2 tsp. extra virgin olive oil', 'Kosher salt']

Finely grind the mustard seeds and peppercorns together and immediately mix with the ajowan, paprika, and ginger.
Put the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat and then remove from the heat, cover, and let stand for 10 minutes.
Tilting the saucepan, pour out the hot water, holding back the eggs with a slotted spoon. Run cold water into the saucepan until it is cold. Cover the eggs with cold water and let sit until the eggs are completely cold. Carefully peel the eggs and cut each in half lengthwise. To get clean cuts, use a very sharp knife and wipe the blade between each cut.
Pop out the yolks and place them in a medium bowl, and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the labne, oil, 1 ¼ teaspoons of the spice blend, and a pinch of salt. Mash and stir until smooth. Season to taste with salt.
Rub some of the remaining spice blend all over the cut sides and cavities of the egg whites to coat and set them cut-side up on a serving plate. Divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.
Do Ahead: The deviled eggs can be refrigerated in an airtight container for up to two days.

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