Boil the eggs in a large pot of boiling water for 10 minutes. Use a slotted spoon to transfer the eggs to a large bowl and place under cold running water to cool.
Once cool enough to handle, peel the eggs. Slice the peeled eggs in half and place 6 yolks in a medium bowl (discard the other 2 yolks).
Use a fork to mash and break up the yolks, then stir in the Chobani, mayonnaise and salt, stirring until smooth. Add the scallion and capers and stir to combine.
Using a spoon or piping bag, fill each egg white half with the egg yolk mixture and sprinkle with paprika for serving.