Title: Yogurt Deviled Eggs
Categories: Easter, Eggs
Yield: 12 Servings

6 Hard-cooked eggs
1/4 c Plain yogurt
1 ts Instant minced onion
1 ts Parsley flakes or freeze
-dried chives
1 ts Lemon juice or dry vermouth
3/4 ts Prepared mustard
1/4 ts Salt
1/4 ts Worcestershire sauce
1/8 ts Pepper
ds Paprika

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

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip