Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then turn off the heat, cover, and let stand for 10–12 minutes. Immediately transfer the eggs to an ice bath and let cool for at least 10 minutes, then peel.

Pat the peeled eggs dry, then slice each egg in half lengthwise with a sharp knife. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.

Use a fork to mash the yolks until very fine and crumbly with no large chunks. For an extra-smooth filling, you can press the yolks through a fine-mesh sieve.

Add the mayonnaise and Greek yogurt to the mashed yolks. Stir until the mixture is smooth, pale, and creamy.

Add the curry powder, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and a few grinds of black pepper. Mix well, then taste and adjust seasoning, adding more curry powder, lemon juice, or salt as desired.

If you like a spicier filling, stir in the cayenne pepper. Start with a small amount, taste, and add more if needed, keeping in mind the flavors will mellow slightly as the eggs chill.

Stir in the chopped chives or green onion until evenly distributed throughout the filling.

Spoon the yolk mixture into the egg white halves, or transfer the filling to a piping bag (or zip-top bag with a corner snipped off) and pipe it into the whites, mounding it slightly.

Dust the tops with paprika or smoked paprika. Garnish with additional chopped chives and small cilantro leaves if desired. Chill for at least 30 minutes before serving to let the flavors meld.

Arrange the deviled eggs on a platter (a bed of lettuce can help keep them from sliding) and serve cold or slightly cool.