The New Egg Salad is a tasty sandwich spread on its own, but it also pairs well with these combinations: tomato, feta, and sprouts or tomato, bacon, and watercress.
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
How to Make It
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.