Slice eggs in half lengthwise, remove yolks and set whites aside. Press yolks through a fine mesh sieve into a small bowl.
In another small bowl, combine mayonnaise, yogurt, lemon juice, capers, lemon zest, mustard, chives, salt and pepper and whisk until smooth. Add the yolks and stir until well combined.
Transfer egg mixture to a piping bag and pipe the filling into the well of each egg white.
Garnish with chives sliced on a bias.
