Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 11% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 67% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs |
| 200 g | 1 large avocado |
| 55 g | 1/4 cup mayonnaise |
| 25 g | 1/4 cup minced fresh dill |
| 12 g | 2 tablespoon minced chives |
| 26 g | 2 tablespoon dijon mustard |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.