Cut eggs in half lengthwise.

Remove egg yolks and place in a blender or food processor. Place egg whites on a platter; set aside.

Add yogurt, mustard, Worcestershire sauce, garlic powder, salt and pepper to the blender and blend until smooth.

Transfer mixture to a resealable plastic bag, snip the corner and pipe into prepared egg whites. Garnish with paprika and chives.

Keep refrigerated until serving.