Grammy's Kitchen · Egg Salad · Avocado and Egg Salad
One of 55 egg salad recipes we measured
18 cooks on www.lecremedelacrumb.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 11% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 67% | 79% |
| aromatics | 4% | 4% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 hard boiled eggs (roughly chopped) |
| 200 g | 1 avocado (diced) |
| 3 strips bacon (cooked til almost crispy, roughly chopped) | |
| 25 g | 2-3 tablespoons chopped green onions |
| 73 g | 1/3 cup reduced fat mayo |
| 39 g | 3 tablespoons dijon mustard |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon cracked black pepper (or to taste) |
| juice of 1/4 lemon ((about 2-3 teaspoons fresh lemon juice)) | |
| optional: 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika | |
| sliced bread or croissant, for serving |
Method: 2 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It was a great tasting egg salad. Bacon and avocado was a definite plus to it. I cut recipe in half. I cut back on the mustard, used a healthy overflowing teaspoon of mustard which was plenty for me. I used Lawry's Garlic Seasoning and paprika, left out lemon ” — a cook, 4.0★
“only gave it 3 stars because 3 tbl of Dijon mustard would have been way too much! I felt it was fine with one slightly heaping tbl.” — a cook, 3.0★