Light and Fresh Egg Salad

The sweet crunch of diced apples offers a fresh spin on egg salad. This recipe is also packed with veggies and uses light mayo and Greek yogurt for a lighter dish. Serve it any way you like! This recipe comes to us from our friends The Meal Makeover Moms.

Serves 6

Cooking Tip of the Week: To make your hard boiled eggs easier to peel, add a splash of white vinegar to the cooking water before you boil them.

Food for Thought: Eggs are often associated with spring, but why? Although fresh eggs are available year-round, chickens actually lay more eggs in the springtime because of more sunlight and warmer temperatures. But eggs are also symbolically associated with spring because they represent new life and spring is a time when many parts of nature start to grow, such as plants and baby animals.

Family Dinner Conversation Starter: It’s Spring! What’s the first thing our family should do together now that the weather is nicer?

Ingredients:

• 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

Directions: 

Together: Place the eggs, carrot, celery, apple, mayonnaise, Greek yogurt, and honey mustard in a large bowl and mix together until well combined.

Kid: Season with salt and pepper to taste.

Together: Serve on its own, on top of a salad, or in a sandwich.