Lightly spray a small nonstick frying pan and cook the egg beaters for 10 minutes, keeping it covered. Remove from heat and leave it covered for another 10 minutes. Allow it to cool fully. Mix in the rest of the ingredients (except the egg whites). Chop up the mixture with a fork and smooth it out. Fill each egg white with 2 tsp of the egg filling. Refrigerate for 1 hour before serving. Garnish with paprika and fresh dill.
