1 dozen large eggs
2/3 cup 0% plain siggi’s
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons paprika
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the pot with a spoon and cook, uncovered, for 11 minutes.
Use a slotted spoon to remove the eggs and transfer them all to a bowl of ice water to cool for 15 minutes.
Remove the shells and cut each egg in half lengthwise. Use a small spoon to remove the yolks.
Combine the yolks in a food processor with the siggi’s, Dijon mustard, salt, and pepper and blend until smooth. Use a piping bag fitted with a wide tip fill each egg. Top with paprika, chopped dill, and sliced chives.