1. For dye, in a small saucepan, combine water and cabbage, beets, or turmeric. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes. Remove from heat. Strain liquid through a fine-mesh sieve into a medium glass bowl; discard solids. Stir vinegar into liquid. (For blue eggs, add the baking soda to the red cabbage liquid.)
2. Submerge peeled, hard-boiled eggs in dye. Refrigerate 20 to 40 minutes or until desired color intensity; rotate eggs in dye occasionally to color evenly. Remove eggs from dye and pat dry with paper towels. Discard dye.
3. Meanwhile, for prosciutto crisps, preheat oven to 375°F. Arrange prosciutto slices in a single layer on baking sheet. Bake 12 to 15 minutes or until dry and crisp. Transfer to a paper-towel–lined plate to cool. Break cooled prosciutto into bite-size pieces; set aside.
4. For filling, cut dyed eggs in half lengthwise. Remove yolks and transfer to a medium bowl. Set whites aside. Mash yolks with a wire whisk or fork. Add yogurt, mayonnaise, mustard, and onion salt; stir until smooth. Season to taste with white pepper.
5. Pipe or spoon filling into halved whites. Cover and refrigerate until serving time (up to 8 hours). Top eggs with prosciutto crisps. Garnish with paprika and onion tops.

Each serving contains: 112 calories, 8 g fat, 2 g saturated fat, 0 g trans fat, 190 mg cholesterol, 206 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 7 g protein. ","Daily values:  6% vitamin A, 0% vitamin C, 3% calcium, 4% iron.