Hands-on Time
15 Mins
Total Time
3 Hours 20 Mins
Yield
Makes 4 cups
Photo: Iain Bagwell; Styling: Buffy Hargett

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.

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