Deviled Egg Spread

6 hard-boiled eggs
2 tablespoons plain Greek yogurt (non-fat or 2% both work well)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon kosher or sea salt and a few grinds of the pepper mill
Optional toppings or mix-ins: chopped greens olives, avocado, fresh basil or dill
Toasted whole-grain bread (or bead of choice) or tomatoes for serving

Slice the eggs in half, remove the yolks, and place the yolks in a mixing bowl. (Keep the whites on the cutting board.)
Mash the yolks, and then add the yogurt, mayonnaise, Dijon, Worcestershire, and salt and pepper.
Chop the egg whites, add to the bowl along with the optional add-ins, and stir to combine.
Spread the mixture on toast, scoop into a hollowed-out tomato or atop a thick slice of tomato, cucumber, or whatever else sounds good to you. Scatter optional garnishes overtop, as desired.

This recipe can easily be doubled and will last several days stored, covered, in the refrigerator.