Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from www.wellplated.com
10 cooks on www.wellplated.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 | 0% | 11% |
| acid | 2% | 1% |
| salt | 1% | 0% |
| egg | 38% | 79% |
| dairy | 7% | 0% |
| aromatics | 46% | 4% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 slices bacon (cooked*) | |
| 250 g | 5 large eggs |
| 400 g | 2 large Hass avocados (ripe) |
| 300 g | 2 green onions (finely chopped (both white and green parts)) |
| 46 g | 3 tablespoons plain Greek yogurt |
| 15 g | 1 tablespoon freshly squeezed lemon juice |
| 4 g | 1 teaspoon Dijon mustard |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 0 g | 1/8 teaspoon cayenne pepper |
| 320 g | 8 slices whole wheat sandwich bread |
| Sliced tomatoes (for serving) | |
| Fresh spinach (for serving) |
Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this sandwich, I made for breakfast for just one, I skipped the yogurt and mustard this time and mixed the egg and just an ounce of avocado--( To use it up!) and onion, chives, lemon and some course salt--great with the tomato and spinach--I used veggie b” — a cook, 5.0★
“As soon as I saw this post, I knew I had to make these sandwiches for dinner. It was super easy to make, and they were absolutely delicious! The best sandwich I have ever had hands down! I can totally go for a second one just thinking about it...” — a cook, 5.0★