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Boil the eggs: Bring a large saucepan of water to a gentle simmer and carefully lower in the eggs. Cook for exactly 10 minutes, then drain and transfer to a bowl of ice-cold water. Leave for 5 minutes.
Peel: Tap each egg on the counter, then roll gently to crack the shell all over. Peel under cold running water so the shell lifts away cleanly.
Halve and sieve: Slice each egg in half lengthways and scoop the yolks into a bowl. Push the yolks through a fine metal sieve into a clean bowl using the back of a spoon.
Make the filling: Add the yogurt, mustard, cider vinegar, lemon juice, Worcestershire sauce, cayenne and chopped dill to the sieved yolks. Season with salt and pepper and stir until smooth.
Fill and serve: Spoon or pipe the filling back into the egg white halves. Dust with smoked paprika and serve.