Greek Deviled Eggs

Halve eggs lengthwise, scoop yolks into a mixing bowl and arrange whites on a platter. In another small bowl, mash the feta crumbles with the brine and yogurt until smooth. Add the garlic, Worcestershire, lemon juice, oregano, salt and pepper then stir in Tabasco to your taste. Add sauce to bowl with yolks and mash to combine. Stir in the capers, olives, sun-dried tomatoes, dill and parsley.

Fill a plastic baggie with stuffing and trim a corner to make a pastry bag. Pipe the filling into egg whites.  Chill until ready to serve.