Place 12 eggs in a saucepan and cover with cold water. (Add 1/2 tsp. baking soda to the water to help the shells peel more easily.) Bring the pot of water to a boil.
Once the water begins a full, rolling boil, turn off the heat, cover with a lid, and leave on the stovetop for 15 minutes.
As soon as 15 minutes passes, carefully pour the hot water from the pan and run cold water over the eggs to cool. Replenish cold water several times until the eggs are cold.
Peel. Slice in half, lengthwise, and place yolks in a separate bowl. Mash yolks well with a fork.
Stir in mustard, apple cider vinegar, salt, pepper and half of the yogurt. Check the consistency – you want it thick, but creamy. Taste the filling and add more mustard and /or vinegar to desired taste.
Add remaining yogurt gradually until desired consistency is achieved.
Divide egg yolk mixture evenly into egg white halves (I like to load the yolk mixture into a piping bag fitted with a 1M tip and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner for me this way).
Sprinkle lightly with paprika for garnish. EAT!!