Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from www.chelseasmessyapron.com
2 cooks on www.chelseasmessyapron.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 | 5% | 11% |
| acid | 0% | 1% |
| egg | 56% | 79% |
| aromatics | 4% | 4% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs (see note 2) |
| 200 g | 1 small ripe avocado (1/3 cup when mashed) |
| 28 g | 2 tablespoons mayo (see note 3) |
| 34 g | 1/3 cup finely diced celery |
| 20 g | 2 tablespoons finely chopped green onions |
| 9 g | 1-1/2 tablespoons finely chopped fresh parsley |
| 9 g | 2 teaspoons Dijon-style mustard |
| 1 large lemon | |
| 1 g | 1/4 teaspoon paprika |
| 1 g | 1/4 teaspoon garlic powder |
| Salt and pepper | |
| 12 g | 2 tablespoons finely chopped fresh dill (optional) |
| Bread ( for serving) | |
| Lettuce (for serving) |
Method: 5 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I first tried this at Chelsea’s house and it has quickly become one of my favorite recipes of all times! My kids love it and I can’t get enough of it!” — a cook, 5.0★
“It is super yummy and so easy to make!” — a cook, 5.0★