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Halve eggs, place yolks in a bowl and mash them with the yogurt, mustard, curry, chutney, ginger, garlic, chili pepper, Worcestershire, hot sauce, scallions, salt and pepper. Adjust seasoning to taste.
Fill a food storage bag with the egg mixture and trim the corner with scissors to form a disposable pastry bag. Fill egg white halves and top with chives and minced red chili.