These are beautiful made with my beet pickled eggs recipe, but simple boiled eggs of course work as they always do. The yogurt and mint in the mix add a fresh, light flavor.
Slice the eggs in half with a sharp knife and remove the yolks. In a small bowl, mash the yolks thoroughly with a fork, breaking up as many lumps as possible.
Stir in the yogurt, mayonnaise, and mustard and stir thoroughly. Taste and season with salt, adding more yogurt or mayonnaise to make the filling loose enough to dollop and thick enough to hold its shape.
Use a tablespoon or piping bag to fill each of the egg white halves with the yolk mixture. Sprinkle the mint over the eggs and serve, or cover and chill for up to 3 hours before serving.