Herbed Deviled Eggs

6 hard cooked eggs (peeled)
2 tablespoons minced chives
2 tablespoon plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2 1/2 teaspoons prepared yellow mustard
1 teaspoon snipped fresh dill

Salt and pepper to taste

1. Cut the eggs in half, lengthwise and remove the yolks. Set whites aside.
2. In a small bowl mash the yolks until smooth.
3. Blend in the chives, yogurt, mayonnaise, tarragon, parsley, mustard, dill and salt and pepper. Mix well.
4. Spoon into egg whites. Refrigerate until ready to serve.