Place eggs in single layer in large pot. Fill pot with cold water until eggs are covered by about 1". Bring eggs, uncovered, to a rolling boil.
Remove pot from heat after boil is achieved and cover tightly with lid. Set timer and allow eggs to sit, covered for exactly 12 minutes.
Carefully remove eggs from pot and place in bowl of ice water to cool and let cool completely, then remove shells.
Cut eggs in half vertically; remove yolks and place in small mixing bowl. Rinse out egg whites and set aside.
In the bowl with the egg yolks, add mustard, water, yogurt, oil, paprika, salt and pepper; stir until smooth; spoon into piping bag. Pipe egg yolk mixture into egg whites. Sprinkle with paprika and enjoy.
One Last Thing
Extra virgin olive oil (EVOO) creates a beautiful emulsion all on its own. So whisk olive oil briskly before substituting in recipes for the same creamy results as mayo!