Steam the Eggs: Pour about 1 inch of water into a saucepan and insert a steamer basket. Bring the water to a lively boil over medium-high heat. Gently arrange the 9 large eggs in the steamer basket, cover the pan, and steam for 16 minutes.

Cool and Peel: Once steamed, immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 10 minutes to stop the cooking process. Carefully peel the cooled eggs and pat them dry with a paper towel.

Prepare the Egg Halves: Slice each peeled egg in half lengthwise using a sharp knife. Gently pop the cooked yolks out and place them into a medium-sized mixing bowl. Arrange the egg white halves on your serving platter.

Craft the Filling: Mash the egg yolks with a fork until they form fine crumbles. Add the Greek yogurt, light mayonnaise, Dijon mustard, chopped chives, minced shallot, lemon juice, hot pepper sauce, and the optional pinch of turmeric.

Mix: Stir vigorously until the mixture is completely smooth and creamy. Season with freshly ground black pepper to taste.

Fill and Garnish: Spoon the yolk mixture into the egg white cavities, or use a piping bag with a decorative tip for a polished look. Dust the tops lightly with smoked paprika.

Serve: Chill in the refrigerator for 15-20 minutes before serving to allow the filling to set slightly. Serve cool.