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Place eggs in 3.5 quart pot and cover with cold water. Bring to a full boil over medium/high heat. Once boiling; turn off heat and cover for 10 minutes. Run eggs under cold water. Let cool before peeling.
Peel eggs and transfer to small pot.
Mix soy sauce, water, sugar and sesame oil. Pour over eggs.
Heat eggs on medium until gently boiling. (rotate eggs occasionally)
Once boiling, decrease heat and simmer for 5 minutes.
Remove from heat and allow to sit in soy sauce mixture for 10-15 minutes.
Remove eggs from soy sauce and refrigerate until cold.
Slice eggs in half (lengthwise), transfer yolks to small bowl and set egg whites aside.
Combine yolks, yogurt and salt. Stir with fork until smooth.
Spoon mixture into egg whites. Top with sesame seeds and chives before serving.