Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

The New Egg Salad

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.


This recipe goes with Southern-Style Smørrebrød

Southern Living APRIL 2013

  • Yield: Makes 4 cups
  • Hands-on: 15 Minutes
  • Total: 3 Hours, 20 Minutes


  • 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 Recipe