Yogurt Deviled Eggs - cooking recipe

Ingredients

6 hard-cooked eggs
1/4 c. plain yogurt
1 tsp. parsley flakes or freeze dried chives
1 tsp. lemon juice or dry vermouth
3/4 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
dash of paprika

Preparation

Cut eggs in half lengthwise.
Remove yolks and set whites aside.
Mash yolks with fork.
Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half.