Shell the eggs and cut ¼ inch off the ends of each one, reserve these trimmings.
Halve the eggs crosswise and remove the yolks. 
Place yolks and trimmings in a bowl and add remaining ingredients.
Mash with a fork until smooth but not mushy.
Spoon the mixture into the whites and garnish with chopped green onions.

From The New Basics Cookbook by Rosso and Lukins