Remove shells from eggs. Halve eggs lengthwise; remove and discard the yolks. In a small bowl, dissolve sugar in vinegar. Rinse the garbanzo beans and drain thoroughly.
In a food processor or blender, combine garbanzo beans, sugar-vinegar mixture, mayonnaise, sour cream and mustard and process until smooth. Spoon mixture into egg whites or fill using a fluted pastry bag. Sprinkle with green onions and paprika and refrigerate until ready to serve.