Slice eggs in half lengthwise. Scoop out yolks and place them in a medium mixing bowl. Place whites on a serving platter.
Smash yolks with a fork until no large pieces remain. Add yogurt, mayonnaise, and mustard. If it seems very dry, add a little more yogurt and/or mayonnaise.
Add cheese, cilantro, green onion, and taco seasoning. Stir to combine. Place yolk mixture either in a piping bag or a zip-top bag and cut off the corner. Squeeze yolk mixture into egg whites.
Garnish as desired. Best served immediately. Makes 24 appetizers.
Notes
Any type of Greek yogurt may be used: nonfat, 2%, or full fat.
If desired, substitute chili powder or southwest spice blend for the taco seasoning.
Deviled eggs left out at room temperature more than 2 hours should be discarded.