Hard-boil the eggs: Place eggs in a single layer in a pot, cover with cold water by about an inch, and bring to a gentle boil. Turn off heat, cover, and let sit for 10–12 minutes.

Chill and peel: Transfer eggs to an ice bath for 5–10 minutes. Crack and peel under running water for easier shells. Pat dry.

Halve and separate: Slice eggs lengthwise. Gently pop the yolks into a mixing bowl and set the whites on a tray or plate.

Mash the yolks: Use a fork to mash yolks until fine and crumbly. This step helps prevent a lumpy filling.

Make the filling: Add 2–3 tablespoons mayonnaise, 2–3 tablespoons Greek yogurt, 1–2 teaspoons Dijon mustard, 1 teaspoon lemon juice, a dash of vinegar if using, and a pinch of salt, pepper, and garlic powder. Mix until very smooth and creamy.

Adjust texture and taste: If too thick, add a splash more yogurt or a few drops of water. If too tangy, add a bit more mayo. Taste and season with salt and pepper.

Pipe or spoon: Spoon the filling into the egg whites, or use a piping bag (or a zip-top bag with the corner snipped) for a clean, swirled look.

Garnish: Dust with smoked paprika. Top with chives or green onions. Add crumbled bacon or a tiny bit of sugar-free relish if you like.

Chill before serving: Refrigerate for at least 20–30 minutes for the flavors to meld and the filling to set.