Greek Deviled Eggs

Oldest son made these when we needed a recipe without mustard for Easter guests with allergies. Super-delicious, and people preferred them to the "real"ones.

• Ready In: 10 mins
• Serves: 24
• Yields: 24 each

Ingredients

• 12  eggs, boiled
• 1⁄2 cup  plain  Greek yogurt
• 1⁄3 cup sun-dried tomato, chopped
• 2  teaspoons dried oregano
• 1⁄4 cup fresh dill, chopped
• 1⁄4 teaspoon salt
• 1⁄3 cup fresh parsley, chopped

Directions

1. Cut boiled eggs in half lengthwise.
2. Scoop out yolks, mash in bowl. Combine yolks with all other ingredients, mix thoroughly.
3. Spoon 1 T filling back into egg halves, mounding attractively. Serve immediately or refrigerate.