Cook the eggs until hard-boiled, once cool shell them gently and cut them lengthwise into 2 halves. Scoop out the yolks and place them in a bowl, add the yogurt, chives, salt and pepper and mix until creamy. Cut the Il Coscio ham into small cubes, add to the mix leaving some cubes for decoration, then place in the fridge for half an hour so that it cools. Using a teaspoon, fill each half of the eggs and then decorate with the last cubes left aside. Serve very cold, garnishing with the rest of the chives.