Place eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.

Drain and transfer eggs to an ice bath for 5 minutes. Peel and slice in half lengthwise.

Scoop yolks into a bowl. Mash with Greek yogurt, mustard, vinegar/lemon juice, garlic powder, paprika, salt, and pepper until smooth.

Spoon or pipe mixture back into egg whites.

Sprinkle with paprika and add optional herbs before serving.