Place 6 large eggs in a large pot and add cold water to cover the eggs by about 1 inch. Bring the water to a boil over high heat.

As soon as the water reaches a boil, turn off the heat, cover the pot, and let the eggs sit, covered, for 10 minutes.

Drain the hot water and transfer the eggs to a bowl of cold water; let them sit in the cold water for 10 minutes to cool.

Peel the cooled eggs, then slice each egg in half lengthwise. Gently remove the yolks and place the egg whites on a plate or tray for filling; put the yolks into a medium bowl.

Mash the yolks with a fork until crumbly. Add 1/4 cup nonfat plain Greek yogurt, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt. Stir and mash until the mixture is smooth and creamy.

Transfer the yolk mixture to a piping bag (or a small resealable plastic bag with a corner snipped off). Pipe or spoon the filling into the hollows of the egg white halves.

Lightly sprinkle paprika over the filled deviled eggs for garnish. Serve immediately or refrigerate until ready to serve.