Reserve 1 egg for garnish and cut the remaining eggs lengthwise in half.
Remove yolks; place in food processor. Add mayo, Neufchatel, vinegar, mustard and 12 egg white halves; process until blended. Spoon into medium bowl.
Chop remaining egg white halves coarsely. Add to Neufchatel mixture with 2/3 of the onions; mix lightly.
Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions.
Garnish with paprika and serve!