Place eggs (12 large in size) in a large pot and cover with 1 1/2" of water.
Bring water to a boil, cover the pot with a lid, and turn off the heat. Set aside, allowing the eggs to cook this way for 18 minutes.
Prepare a large bowl with ice.
Once eggs are finished, use a slotted spoon to move eggs from the pot to the bowl of ice.
After eggs have cooled enough to handle, crack and peel the eggs.
Cut eggs in half lengthwise.
Place egg whites cut side up on a plate, and place the yolks in a large bowl.
Mash egg yolks with the back of a fork until broken into small pieces.
Add Greek yogurt (1/2 cup), dijon (2 teaspoons), lemon juice (1 teaspoon), smoked paprika (1/2 teaspoon), and salt (1/2 teaspoon). Stir to combine.
Add filling to the center of each egg white. You can do this: - With a spoon. - Use a piping bag. - Place filling in a resealable bag and cut a small hole in the tip.
Sprinkle with additional paprika and chives. Enjoy!