Greek Deviled Eggs

• 12 eggs, boiled
• 12 cup plain Greek yogurt
• 13 cup sun-dried tomato, chopped
• 2 teaspoons dried oregano
• 14 cup fresh dill, chopped
• 14 teaspoon salt
• 13 cup fresh parsley, chopped

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

eggs, yogurt, tomato, oregano, fresh dill, salt, fresh parsley

Taken from www.food.com/recipe/greek-deviled-eggs-515542 (may not work)