20 minutes plus standing
- Place eggs in saucepot large enough to hold them in single layer. Add enough water to cover. Heat water to a boil over medium-high heat. Immediately remove saucepot from heat; cover and let stand 15 minutes. Drain immediately, then place in large bowl filled with ice and cold water; let stand 10 minutes.
- Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; place egg white halves on serving platter. With fork, mash yolks until smooth; stir in yogurt, dill, mayonnaise, mustard, paprika, salt and pepper. Spoon yolk mixture into egg white halves; sprinkle with paprika and dill, if desired.