Name: The New Egg Salad
Total time: 3 h 20 min
Yield: Makes 4 cups
Ingredients: 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

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.

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The New Egg Salad

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