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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. 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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