In large kettle or Dutch oven, place eggs in single layer. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil. Cover; remove from heat. Let stand 13 minutes. Immediately drain and place in large bowl of ice water. Cool at least 15 minutes.

Peel eggs; cut in half lengthwise. Discard yolks or save for another use. In food processor, combine beans, yogurt, mustard and garlic. Cover; process 20 to 30 seconds or until smooth. Spoon 2 teaspoons of the mixture in each egg white. Sprinkle with paprika.

Tip: If desired, you can spoon the bean mixture into a reseal able food storage plastic bag. Seal and cut off a corner of the bag. Pipe into egg whites.

Serving Suggestions: For a special occasion, top each egg half with a small dollop of caviar.

You can add the egg yolks to the bean mixture and process until smooth. There will be more filling, so heap it into the egg whites.