Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
It ranks #55 of 55 for creaminess among the egg salad recipes we compared. 4 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 3% | 1% |
| egg | 43% | 79% |
| dairy | 9% | 0% |
| aromatics | 129% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs |
| 200 g | 1 large avocado (pitted, peeled and chopped) |
| 10 g | 2 teaspoons fresh lemon juice |
| 31 g | 2 tablespoons plain Greek yogurt ( or mayonnaise) |
| 4 g | 1 teaspoon Dijon mustard (or yellow mustard) |
| 450 g | 3 green onions (white and light green parts only, chopped) |
| 6 g | 1 tablespoon chopped fresh chives |
| 2 g | 1 teaspoon chopped fresh dill (optional) |
| salt and black pepper (to taste) |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is delicious! I accidentally used 2T of lemon juice, and mayo vs yogurt, and it was great. I didn’t have fresh dill or chives but used a tsp of dried chives instead of Tbsp of fresh and will add dill next time to mix up the flavor a bit. Thank you for” — a cook, 5.0★
“Delicious recipe. I was a bit apprehensive when I saw the recipe but totally convinced after my first bite this will be in my regular rotation. ” — a cook, 5.0★