The New Egg Salad

• 1/2 cup vegetable broth
• 1/4 sun-dried tomatoes, julienned
• 12 hard cooked eggs
• 1/4 cup finely chopped celery
• 2 tbs finely chopped sweet onion
• 1/2 cup Greek yogurt
• 3 tbs mayo
• 1 tbs chopped parsley (flat)
• 1 tbs prepared horseradish
• 1 tsp hot sauce
• 1 tsp Worcestershire
• 3/4 tsp celery salt
• 1/4 tsp black pepper

1. Bring vegetable broth to a boil over med-high heat. Stir in sun-dried tomatoes, cover, remove from heat and let stand 5 min. Drain tomatoes and pat dry. Finely chop.
2. Grate the eggs with large holes of box grater, place in large bowl
3. Stir in tomatoes, celery, & onion.
4. Mix together remaining ingredients and fold into egg mixture. Chill up to 3 days.

vegetable broth, tomatoes, eggs, celery, sweet onion, greek yogurt, mayo, parsley, horseradish, hot sauce, worcestershire, celery salt, black pepper

Taken from www.epicurious.com/recipes/member/views/the-new-egg-salad-52367831 (may not work)