Preheat oven to 400 degrees. Line a small baking sheet with foil.
Fill a large pot with water. Bring to a boil. Slowly lower the eggs into the water. Cook for 9 minutes. Run under cold water until cool enough to handler. Gently tap an egg on a hard surface and crack all the way around the egg. Gently roll the egg on the hard surface. While cool water is running, peel the egg from the bottom more flat part of the egg. The more water you let into the egg shell, the easier they will be to peel. Repeat with remaining eggs.
Slice each egg in half lengthwise. Remove the yolk and transfer to the bottom of a stand mixer bowl.
Add the cream cheese to the bowl along with the egg yolks. Use the whisk attachment to beat the egg yolks on a medium speed until they start to become creamy. Add the Greek yogurt, buffalo sauce and salt. Whisk on high until the mixture becomes ultra creamy. You may need to scrape down the bowl from time to time. If the mixture is not cream, add a teaspoon of Greek yogurt until it becomes creamy but still thick enough to be sturdy in the eggs. YOU DO NOT WANT THE MIXTURE RUNNY.
Add the mixture to a pastry bag, cut the tip off. Pipe into each egg. Alternatively, you may use a sturdy zip lock bag or a simple spoon (though this doesn't look nearly as pretty). Sprinkle with the bacon bits and chopped chive.