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

Preparation

1. Bring vegetable broth to a boil over medium-high heat.
2. Stir in tomatoes; cover, remove from heat, and let stand 5 minutes.
3. Drain tomatoes, pat dry with paper towels, and chop.
4. Grate eggs using large holes of a box grater; place in a large bowl.
5. Stir in tomatoes, celery, and onion.
6. Stir together yogurt, mayonnaise, parsley, horseradish, hot sauce, Worcestershire sauce, celery salt, and pepper in a bowl until blended.
7. Fold into egg mixture.
8. Chill up to 3 days.