Apple and Walnut Egg Salad
Take your egg salad to the next level with this Apple and Walnut Egg Salad Made with protein-packed eggs, sweet and crisp apples, and crunchy walnuts, this dish is both nutritious and satisfying.
Equipment
- Medium saucepan (for boiling eggs)
- Mixing bowl
- Knife & cutting board
- Fork or potato masher (for mashing eggs)
- Spoon (for mixing)
Ingredients
- 6 large eggs hard-boiled & chopped
- 1 medium apple diced
- ½ cup walnuts chopped & toasted
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice prevents apple from browning
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley or chives chopped, for garnish
Instructions
Boil the Eggs
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes. Transfer eggs to cold water and peel once cool.
Toast the Walnuts (Optional)
- In a dry skillet over medium heat, toast chopped walnuts for 2–3 minutes until fragrant. Let cool.
Chop and Combine
- Roughly chop the hard-boiled eggs and place in a mixing bowl. Add diced apples, toasted walnuts, red onion, mayonnaise, Dijon mustard, salt, and pepper. Add a splash of lemon juice if using.
Mix and Taste
- Stir gently until everything is well combined. Taste and adjust seasoning as needed.
Serve
- Serve chilled on toast, inside lettuce wraps, in sandwiches, or over greens. Garnish with herbs if desired.