The New Egg Salad

Name: The New Egg Salad
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters finely chopped celery; 1 teaspoons celery salt; 1 Tbsp chopped fresh flat-leaf parsley; 118 milliliters Greek yogurt; 12 hard-cooked eggs; 1 Tbsp prepared horseradish; 1 teaspoon hot sauce; 3 Tbsps mayonnaise; 59 milliliters julienne-cut sun-dried tomatoes; 2 Tbsps finely chopped sweet onion; 118 milliliters vegetable broth; 1 teaspoon Worcestershire sauce

The New Egg Salad might be just the side dish you are searching for. This recipe serves 15. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 92 calories. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. It is a good option if you're following a gluten free and דל פחמימות, diet. A mixture of mayonnaise, horseradish, celery salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring vegetable broth to a boil over medium-high heat. Stir in tomatoes; cover, remove from heat, and let stand 5 minutes.

Ingredients you will need

Vegetable Broth

Tomato

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.

Ingredients you will need

Worcestershire Sauce