Instructions

1. Prepare ice-water bath: Fill large bowl with 4 cups of cold water and 4 cups of ice. This will help cool eggs quickly after cooking.
2. Place eggs in medium saucepan in single layer; cover with 1 inch cold water.
3. Bring to rapid simmer over high heat (should take about 9 minutes; bubbles should be breaking surface of water quickly). Turn off heat.
4. Drain water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to ice-water bath with slotted spoon and let sit for at least 5 minutes.
5. Tap each thoroughly cooled egg on counter to crack shell. Carefully peel egg, dipping in cool water or holding under running water to help remove shell.
6. Slice peeled eggs in half lengthwise.
7. Transfer yolks to fine-mesh sieve and press through into bowl with rubber spatula.
8. Add mayonnaise, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, artichoke and 1 teaspoon chives. Combine until smooth.
9. Transfer mixture to piping bag or resealable plastic bag. Press mixture into one corner and twist top of bag. Using scissors, cut about 1/2 inch off corner of bag.
10. Arrange whites on serving platter. Squeeze bag to pipe filling into whites, to about 1/2 inch above whites. Sprinkle with paprika and chives.
11. Serve immediately. Wrap any unfilled whites and yolk mixture in plastic wrap and refrigerate separately up to 2 days.