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Yogurt Deviled Eggs

List of Ingredients




6 hard cooked eggs
1/4 cup plain low-fat yogurt
1 tsp. instant minced onion
1 tsp. parsley flakes or freeze-dried chives
1 tsp. lemon juice
3/4 tsp. prepared mustard
1/4 tsp. salt, optional
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
Dash paprika



Recipe



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

OR, place yolks in food-storage bag. Add remaining ingredients except egg white halves to the bag. Close bag. Knead the bag until everything is well blended and smooth. Push the contents toward the corner. Snip about 1/2 inch off the corner of the bag. Squeezing the bag gently, fill the reserved whites with yolk mixture. Chill to blend flavors.