Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from www.jocooks.com
15 cooks on www.jocooks.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 | 6% | 11% |
| acid | 8% | 1% |
| salt | 0% | 0% |
| egg | 60% | 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 | 2 avocados |
| 600 g | 12 hard boiled eggs (peeled) |
| 55 g | 1/4 cup mayonnaise |
| 82 g | 1/3 cup lime juice |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
Method: 3 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this before and loved it. I've been looking for a recipe for egg salad that also includes tofu, but I can only find recipes with actual eggs for carnivores or recipes with tofu as "egg" for vegans. I want an easy, healthy lunch food that has extra pr” — a cook, 5.0★
“since avocado turns so quickly, and one can store egg salad for a few days, not putting mashed avocado directly into the egg salad mix but using the avocado as a toping for the sandwich is an option that allows the best of both worlds.” — a cook, 5.0★