Deviled Eggs

This recipe was taken from Cooking Light 2001. I added my own twist and they turned out great! My changes are in purple.

Ingredients
12 large eggs

1/3 cup plain fat-free yogurt

3 tablespoons low-fat mayonnaise (I used Light Miracle Whip)

1/2 tablespoon Dijon mustard

1/2 tablespoon Raspberry-Wasabi Mustard

1 to 2 teaspoons hot pepper sauce (I used Frank's Hot Sauce)

1/8 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon black pepper

2 tablespoons chopped green onions (optional)

Preparation

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. Peel eggs. 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.