The New Egg Salad

• 1/2 cup vegetable broth
• 1/4 cup julienne-cut sun-dried tomatoes
• 12 hard-cooked eggs
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped sweet onion
• 1/2 cup Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon prepared horseradish
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon celery salt
• 1/4 teaspoon black pepper

1. Bring vegetable broth to a boil over medium-high heat. Stir in tomatoes; cover, remove from heat, and let stand 5 minutes. Drain tomatoes, pat dry with paper towels, and chop. Grate eggs using large holes of a box grater; place in a large bowl. Stir in tomatoes, celery, and onion. Stir together yogurt, mayonnaise, parsley, horseradish, hot sauce, Worcestershire sauce, celery salt, and pepper in a bowl until blended. Fold into egg mixture. Chill up to 3 days.

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

Taken from www.myrecipes.com/recipe/new-egg-salad (may not work)