Create an ice-water bath: Fill a large bowl with 4 cups of cold water and 4 cups of ice. This will help to cool the eggs quickly from the hot cooking water.
Fill a large pot with enough to cover the eggs by 1-inch once added. Bring water to a boil (212°F/100°C) and then carefully place eggs in the hot water.
Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook eggs on a low simmer for 12 minutes.
Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
Once the eggs are thoroughly cooled, tap the egg on the counter to crack the shells. Carefully peel the shells, dipping the eggs in cool water or under running water to help remove the shell.
Slice peeled eggs in half lengthwise. Transfer yolks to a fine-mesh sieve and use a rubber spatula to press them through the sieve into the bowl.
Add mayonnaise, yogurt, vinegar, mustard, sugar, salt, black pepper, garlic powder, cayenne pepper, spinach, artichoke, and 1 teaspoon of chives. Combine the ingredients until smooth.
Transfer mixture to a piping bag or resealable plastic bag. Press mixture into one corner or the bottom of the bag and twist top of the bag to keep the filling in the corner. Using scissors, cut about ½ inch off the corner of the bag.
Arrange whites on serving platter and squeeze bag to pipe filling into whites, filling about ½ inch above whites.
Sprinkle with paprika and chives. Serve immediately or refrigerate and enjoy the same day.
Markets sell pre-made hard-boiled eggs if you are short on time.
Unfilled whites and yolk mixture can be wrapped in plastic wrap and refrigerated separately for 2 days before assembling.