Mex-Tex Deviled Eggs

12 large hard-boiled eggs, peeled
1/4 (one-quarter) cup low fat yogurt
1 Tablespoon ground cumin
1 Tablespoon green onion with tops, finely chopped
1 Tablespoon prepared mustard
1 jalapeno pepper, seeded and finely chopped
Garnish: ground red chilies and fresh snipped cilantro or parsley

Cut cold eggs lengthwise into halves. Slip out yolks with a teaspoon into a small bowl and mash with a fork. Mix the mashed yolks with yogurt, cumin, onion, mustard and jalapeno pepper. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with ground red chilies and garnish with cilantro. Yields 24 appetizers.