Put eggs in a pot and add enough water to cover them. Bring the water to a soft rolling boil and cook for 10 minutes.

Here's a great method to peel the egg shells off the eggs: Carefully drain water out of the pot and add cold tap water until the pot has cooled down and the water in the pot is cold.  Gently smash the eggs on the side of the pot so the shell cracks.  Let the eggs sit in the water for a couple of minutes.  Remove eggs from water and the shell practically falls off!

Cut eggs in half and gently remove yolks into a bowl.

Add yogurt, sour cream, mustard, lemon juice, garlic powder and salt and pepper and smash/miss with a fork until smooth.  Taste the mixture and add more salt or pepper if necessary. If mixture is too dry, add a tsp of water. You want the mixture to be smooth and the consistency of icing.

Put the yolk mixture in a Ziploc bag and close without air in the bag.  Cut a small hole in the corner of the bag and pipe yolk mixture into each half of each egg.  You could always use a piping bag with a serrated tip to make it look fancy.

Sprinkle minced red pepper and finely sliced green onion on each egg. Sprinkle paprika and parsley on each egg and it's ready to serve.  Chili and set in fridge until you're ready to eat them. Mash up leftovers to make egg salad!