Yogurt Deviled Eggs Recipe

6 hard cooked eggs
1/4 cup plain yogurt
1 tsp. dried minced onion
1 tsp. dried parsley flakes
1 tsp lemon juice
3/4 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
Paprika, optional

Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks; blend in the next eight ingredients. Refill whites, using about 1 tablespoon yolk mixture for each. Sprinkle with paprika if desired.