Cut each egg in half lengthwise. Remove the yolks into a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks.
To the mashed yolks, add Greek yogurt, Dijon mustard, sea salt, black pepper, smoked paprika, and cayenne pepper.
Mix well until smooth. If the mixture seems too dry, add more yogurt.
Spoon the mixture back into the egg whites. Sprinkle smoked paprika on top. Serve immediately, or refrigerate. Remove from the fridge 30 minutes before serving.
Video
Notes
It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves, but it's also kind of wasteful. Inevitably, some of the yolk mixture will stick to the piping bag and eventually find its way to the trash. So I usually opt for simply spooning the yolk mixture into the empty egg white halves with a spoon rather than using a pastry bag.
You should definitely use strained yogurt in this recipe - either Greek yogurt or skyr. Regular yogurt is too watery and will not work in this recipe.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. I do think they taste best when freshly made, though. I don't recommend freezing the leftovers.