In a small bowl, combine the yogurt, pepper, basil and chives, if you are using them.
Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get kids involved, they love using an egg slicer.)
Gently stir the eggs in the yogurt mixture. Salt to taste.
Use a spoon to stuff the celery with the egg salad. Sprinkle the bell peppers on top and lightly press in if necessary. Serve immediately or refrigerate and enjoy later!