Make-ahead tip: Prepare the eggs up to 24 hours in advance, then store covered in the refrigerator or cooler until ready to serve.
12 large eggs
1/3 cup plain fat-free yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
1 to 2 teaspoons hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
2 tablespoons chopped green onions (optional)
How to Make It
Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.
Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.