Cut the eggs in half (whichever direction you choose is fine, but lengthwise will result in a more uniform product). Then scoop the yolks out and put them in a small bowl.
Add the Greek yogurt, minced garlic, sumac, white wine vinegar, dijon mustard, a splash of lemon juice (one squeeze of a wedge is good), salt and pepper to the bowl with the yolks and mash it all up with a fork until it's smooth and nicely combined.
Add the yolk mixture to a piping bag (if you don't have one, a plastic bag with the tip cut off will do just fine) equipped with whatever piping tip you like best. Then, carefully pipe them into the dents in your halved egg whites.
Add the butter to a small saucepan and cook over medium until it just starts to brown. Then, quickly remove from heat and add the olive oil and aleppo pepper flakes. Stir to combine and set aside to cool for a few minutes.
Once the aleppo butter has cooled down a bit, spoon some over each deviled egg. I like to include a bit of the pepper sediment for added taste and texture. Then, sprinkle chopped mint, parsley, and dill on top. Finish it off with a generous lemon squeeze, and serve!