Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat and cover with a lid. Let sit undisturbed for 13 minutes—this gentle carryover cooking creates perfectly creamy yolks without that gray-green ring. After 13 minutes, drain the hot water and transfer eggs to a bowl of ice water to stop the cooking process completely. Let them chill for at least 5 minutes before peeling, which makes the shells come off much more easily.

Peel the cooled eggs and cut each one in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until they're completely broken down and crumbly. The texture should be fine and uniform—this helps them blend smoothly with the creamy filling ingredients.

Add the yogurt, mustard, salt, and pepper to the mashed yolks, then fold everything together gently until just combined and creamy. I like to use Fage 5% yogurt specifically because its thick, rich texture mimics mayo beautifully without any tanginess that would overpower the delicate egg flavor. Taste as you go and adjust the seasonings—if you want a spicy kick, add the optional Tabasco a dash at a time until you find the right balance. Fold in the minced chives at the very end so they stay bright and fresh.

Pipe or spoon the filling generously into each egg white half, mounding it slightly for an elegant presentation. Dust the tops with paprika for both color and a subtle smoky flavor. Serve immediately or refrigerate until ready to serve—these are best enjoyed within a few hours while the filling is at its creamiest.