Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes.
After the eggs have cooked, carefully transfer them to a bowl of ice water. Let them chill for at least 5 minutes.
Gently tap the eggs on the countertop to crack the shell, then roll them between your hands to loosen the shell. Start peeling from the wider end.
Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add the Greek yogurt, Dijon mustard, and salt. Mash until smooth.
Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
Sprinkle a pinch of paprika over each filled egg for garnish. Arrange them on a serving platter and enjoy!
