This healthy Autumn Apple Egg Salad combines diced apples, crunchy celery and shredded carrot for a naturally sweet, crisp twist on classic egg salad. I lighten the dressing with plain Greek yogurt and low-fat mayonnaise, so this version is a healthier makeover without skimping on flavor.
I brought this salad to a break-fast dinner on Yom Kippur and wanted something familiar yet different, so I added chopped apple and balanced the dressing with light mayo, Greek yogurt and a touch of honey mustard. The apple adds a fresh crunch and a hint of sweetness that pairs beautifully with the creamy eggs.
[Tweet “Give egg salad a healthy makeover w/apples, celery, carrot, Greek yogurt: Autumn Egg Salad”]
Full disclosure: I was short on time, so instead of boiling and peeling a dozen eggs from scratch I used ready-to-eat hard boiled eggs. While I usually prefer making them myself, the convenience was welcome and the salad still turned out great.
I like to use a potato masher to break up the eggs—it gives a pleasant texture. My vintage masher, passed down from my mother-in-law, makes the task oddly satisfying.
Next time I make this, I might thinly slice one or two green onions and fold them in for a mild onion note.
Recipe Bonus: Kid Friendly!
- 12 hard boiled eggs, coarsely chopped
- 1 small carrot, peeled and shredded on the large holes of a box grater (about 1/3 cup)
- 1 celery stalk, trimmed and cut into 1/4-inch dice (about 1/4 cup)
- 1/3 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, to taste
- Combine the eggs, shredded carrot, diced celery, apple, mayonnaise, Greek yogurt, and honey mustard in a large bowl. Stir until everything is evenly coated and well mixed.
- Season with kosher salt and freshly ground black pepper to taste. Adjust mayonnaise and yogurt amounts if you prefer a creamier or lighter texture.
- Serve the egg salad on its own, spooned over greens, or piled into sandwiches or wraps. Store leftovers covered in the refrigerator for up to 2–3 days.
The salad disappeared quickly at the break-fast—people were hungry after a long day of fasting, and the mix of sweet apple and creamy dressing was a hit.
A sweet, crunchy start to the new year. 🙂