Ingredients
1/2 cup vegetable broth
1/4 sun-dried tomatoes, julienned
12 hard cooked eggs
1/4 cup finely chopped celery
2 tbs finely chopped sweet onion
1/2 cup Greek yogurt
3 tbs mayo
1 tbs chopped parsley (flat)
1 tbs prepared horseradish
1 tsp hot sauce
1 tsp Worcestershire
3/4 tsp celery salt
1/4 tsp black pepper
Preparation
Bring vegetable broth to a boil over med-high heat. Stir in sun-dried tomatoes, cover, remove from heat and let stand 5 min. Drain tomatoes and pat dry. Finely chop.
Grate the eggs with large holes of box grater, place in large bowl
Stir in tomatoes, celery, & onion.
Mix together remaining ingredients and fold into egg mixture. Chill up to 3 days.
