Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.
Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil. For classic deviled appearance, sprinkle with a few pinches of smoked paprika.