INGREDIENTS
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1/2 cup vegetable broth
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1/4 cup julienne-cut sun-dried tomatoes
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12 hard-cooked eggs
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1/4 cup finely chopped celery
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2 tablespoons finely chopped sweet onion
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1/2 cup Greek yogurt
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3 tablespoons mayonnaise
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon prepared horseradish
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1 teaspoon hot sauce
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1 teaspoon Worcestershire sauce
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3/4 teaspoon celery salt
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1/4 teaspoon black pepper