This healthy Autumn Egg Salad is made with diced apples, celery and shredded carrot, so it’s slightly sweet and oh-so crunchy. And it’s made with plain Greek yogurt and low-fat mayonnaise, which means my recipe makeover is lighter than classic egg salad.
I was invited to a break-fast dinner on Yom Kippur and asked to bring egg salad. I decided to shake things up by adding chopped apple and a mix of light mayo, Greek yogurt and honey mustard.
True confession: I was rushed for time, so instead of hard boiling a dozen eggs and peeling them, I bought ready-to-use hard boiled eggs. While I prefer going the from-scratch route, the convenience was very much appreciated!
I use a potato masher to chop up the eggs. The best part: I love the look and feel of my vintage masher (handed down from my mother-in-law).
The next time I make this recipe, I may slice up one or two green onions and add it to the mix.
Recipe Bonus: Kid Friendly!
- 12 hard boiled eggs, coarsely chopped
- 1 small carrot, peeled and shredded on the large holes of a box grater (1/3 cup)
- 1 celery stalk, trimmed and cut into ¼-inch dice (1/4 cup)
- ⅓ cup finely diced unpeeled apple
- 3 to 4 tablespoons light mayonnaise
- 3 to 4 tablespoons 2%-fat Greek yogurt
- 2 teaspoons honey mustard
- Kosher salt and pepper
- Place the eggs, carrot, celery, apple, mayonnaise, Greek yogurt, and honey mustard in a large bowl and mix together until well combined. Season with salt and pepper to taste.
- Serve on its own, on top of a salad, or in a sandwich.
The egg salad was devoured at the break fast. Yes, everyone was hungry after a day of fasting, but the flavors were seriously delish!
Something sweet for the new year 🙂