Deviled Eggs

• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• ¼ teaspoon ground turmeric
• 1 tablespoon sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Paprika for garnish
• 6 hard-boiled eggs
• 2 tablespoons reduced-fat cream cheese
• 2 tablespoons lowfat sour cream
• 2 tablespoons reduced-fat mayonnaise

1) Peel the eggs . Cut them in half lengthwise and remove the yolks. Put one yolk in a food processor fitted with a steel blade and discard the rest.

2) Add all remaining ingredients except the paprika to the processor bowl. Pulse until the mixture is well blended but not pureed (over-processing will make the filling runny). Scrape down the sides twice during processing.

3) To fill the eggs, use a teaspoon or a pastry bag fitted with a large decorative tip. Garnish with paprika.