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. Remove yolks; place in food processor with beans, mayonnaise, lime juice, green onion and curry powder. Cover; process 45 to 60 seconds or until smooth. Season with salt and pepper. Heap 1 & 1/2 tablespoons mixture in each egg. Garnish with parsley and radishes.

Tips: You can spoon the egg yolk mixture into a resealable plastic food storage bag. Seal and cut off a corner, leaving a 1/2-inch opening. Pipe the mixture into the egg whites, heaping up the mixture.

Older eggs peel more easily. If you are planning to make deviled eggs, purchase the eggs at least a week ahead of time. Peeling them under running water also aides in peeling.