How to Make It
Bring a medium saucepan filled with water to a boil over medium-high. Gently add eggs to water; boil 12 minutes. Drain; rinse eggs under cold water until cooled, about 5 minutes. Peel eggs; place in a medium-size heatproof bowl.
Bring vinegar, 1 cup of the water, and ½ teaspoon of the salt to a simmer in a medium saucepan over medium-high. Remove from heat; whisk in turmeric. Pour mixture over eggs in bowl. Refrigerate, partially covered, at least 1 hour or up to overnight.
Drain eggs; discard liquid, or reserve for another use. Cut eggs in half lengthwise. Scoop out yolks with a spoon, and transfer to a small bowl; set egg whites aside. Add yogurt, tahini, and remaining 1 teaspoon water to yolks; mash until smooth. Stir in remaining ½ teaspoon salt.
Transfer yolk mixture to a Ziploc plastic bag; seal bag. Cut tip off 1 bag corner; pipe yolk mixture into egg white halves. Garnish with pepper, sesame seeds, and paprika.