Slice the eggs in half and remove the yolks with a spoon. In a stand mixer, mix together the yolks with the Greek yogurt, mayonnaise, Dijon mustard, yellow mustard and kosher salt until smooth (this is recommended if you’re piping the filling, to get it very smooth). Or in a bowl, mash the egg yolk with a fork, then mix in the remaining ingredients until smooth.
Use a pastry bag to pipe the filling back into the eggs, or add it back using a spoon. Garnish with dill or smoked paprika. Store refrigerated and eat within 2 days.