Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from www.isabeleats.com
13 cooks on www.isabeleats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 11% |
| acid | 1% | 1% |
| egg | 43% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 medium avocado (pitted and peeled) |
| 150 g | 3 hard-boiled eggs, (peeled and chopped) |
| 28 g | 2 tablespoons light mayonnaise |
| 5 g | 1 teaspoon fresh lemon juice |
| 6 g | 1 tablespoon minced dill |
| 6 g | 1 tablespoon minced chives |
| salt and black pepper, (to taste) |
Method: 3 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I very luckily came across this recipe after looking up healthy soft foods for my mom, who recently had a dental procedure. She has been uncomfortable and not very hungry but as she and my sibs already eat egg salad sandwiches and love avocados, I figured this” — a cook, 5.0★
“This is AMAZINGLY DELICIOUS!!! <3 My husband just had a tooth extracted so I was looking for soft food recipes and this was recommended on one of the sites I found. All four of us here LOVE this! I made a double batch the day of his extraction and it wa” — a cook, 5.0★