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.