Slice the hard boiled eggs in half. Scoop out the yolk into a bowl.
In the same bowl as the yolk add in the Stonyfield Whole Milk Plain Greek Yogurt, dijon mustard, salt and pepper. Mix well with a hand mixer until smooth and creamy.
Place the creamy yolk mixture into a plastic bag with a large piping tip. Carefully, pipe the creamy yolk mixture into each of the egg whites. Repeat until all the eggs are filled. Sprinkle paprika on top and garnish with fresh thyme. Refrigerate for at least 30 minutes. Enjoy immediately.