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1. Cut eggs in half lengthwise and pop yolks into a food processor; reserve whites. Add yogurt and salt to food processor and whirl until smooth, scraping down bowl as needed.
2. Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and 2 tbsp. onion to blend. Set egg whites on a platter, hollow side up. Scoop yolk mixture into a piping bag fitted with a star tip and pipe mixture into hollows. Sprinkle with more chives and onion if you like.
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Make It Your Own
Try these variations on the above eggs; just sub in for the Dijon, chives, and spring onion.
PESTO- Substitute 3 to 5 tbsp. pesto. Garnish with tiny basil leaves.
HONEY-MUSTARD- Substitute 2 tbsp. honey mustard, 2 tbsp. chopped fresh dill, and 1 tsp. lemon juice. Garnish with rosemary blossoms.
CAPER-HOT PAPRIKA- Substitute 2 tbsp. chopped capers, 1/2 tsp. hot paprika, and 2 tbsp. chopped parsley. Garnish with parsley leaves, whole capers, and a dusting of hot paprika.
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