Light Deviled Eggs

Serves 24

12 lg eggs
1/3c. plain FF yogurt
3tbs LF mayonaise
1tbs dijon mustard
1-2tsp hot pepper sauce
1/8tsp salt/pepper
2tbs chopped green onion (optional)

Boil eggs (bring water to a boil, water should be 1" over eggs. Boil 10 minutes, then let stand 15 minutes more off heat. Drain and rinse with cold water.)
Remove shells carefully to keep eggs whole/intact.
Slice eggs in half.
Toss 3 yolks.
Combine remaining yolks with remaining ingredients except onion, salt and pepper.
Replace in eggs.
Garnish with salt, pepper, and onions.
Chill at least 1h prior to serving.