Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place three of the egg yolks in a food processor. Discard the other yolks.
Add garbanzo beans, celery, yogurt, sugar, the 2 tablespoons green onion, the lemon juice, yellow mustard, the water, parsley, salt and celery seeds to the yolks in food processor. Cover and process until smooth.
Fill each egg white half with 2 teaspoons of the garbanzo bean mixture.
If desired, garnish with additional green onion, grape tomatoes and/or cucumber. If desired, serve with pita chips.
Tip: If using sugar substitute, choose from Splenda® Granular, Truvia® spoonable or packets, or Sweet-N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition per serving with substitute, same as below except: 93 calories, 9 g carb., 1 g total sugar Exchanges: 0 other carb., ½ lean protein