For the hard-boiled eggs: fill a saucepan with enough water to cover the eggs and bring the water to a steady low boil. Use a spoon to gently place each egg in the saucepan. Cook eggs for 15 minutes. Immediately take the eggs off heat and cool with cold water.
Take the shell off each egg: gently crack the shell against a hard surface in a few places and carefully peel the shell off the egg.
Slice each egg in half the long way and place the yolks in a mixing bowl.
Use a fork to mash the yolks and add in the yogurt, turmeric, curry and salt.
Add the pickles and half of the onions, chives and dill, and blend well. Save the other half of the onions, chives and dill for garnish.
Scoop the yolk filling into each egg white bowl and top with saved onions, chives and dill.
Serve or store sealed in the refrigerator for a day or so.