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.

Recipe by Southern Living April 2013

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Iain Bagwell; Styling: Buffy Hargett

Recipe Summary

hands-on:
15 mins
total:
3 hrs 20 mins
Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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