Place your eggs in a single layer in a large saucepan and cover them with at least an inch of cold water. Bring the water to a rolling boil over high heat. As soon as the water reaches a boil, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. This method ensures perfectly yellow yolks without that unappealing green ring.

While the eggs sit, prepare a large bowl with cold water and plenty of ice. Once the timer goes off, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them chill for at least 5 minutes. This stops the cooking process and shocks the membrane, making the eggs much easier to peel. Gently crack the shells and peel them under cool running water.

Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the white halves aside on a serving platter. Use a fork to mash the yolks into a fine crumble. Add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir vigorously until the mixture is silky smooth and completely combined.

For a professional “viral” look, spoon the yolk mixture into a piping bag fitted with a star tip. Alternatively, you can use a plastic storage bag with the corner snipped off. Pipe the filling generously into the center of each egg white half. Dust the tops with a light sprinkle of smoked paprika and garnish with fresh chives for a pop of color and flavor.