Grammy's Kitchen · Egg Salad · Best Egg Salad
One of 55 egg salad recipes we measured
from downshiftology.com
It ranks #5 of 55 for creaminess among the egg salad recipes we compared. 124 cooks on downshiftology.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 | 0% | 11% |
| acid | 12% | 1% |
| egg | 0% | 79% |
| dairy | 0% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 eggs (room temperature) |
| 40 g | 1/4 cup red onion (finely diced) |
| 55 g | 1/4 cup mayonnaise |
| 13 g | 1 tablespoon Dijon mustard |
| 12 g | 2 tablespoons parsley (finely diced) |
| 12 g | 2 tablespoons chives (finely diced) |
| 5 g | 1 teaspoon lemon juice |
| kosher salt and freshly ground black pepper (to taste) |
Method: 4 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Best egg salad I’ve ever had. Love the punch Dijon adds. I didn’t have fresh herbs, and didn’t want to miss out on the flavor they would add. So I added dried chives, parsley, and dill, just 1/2 teaspoon of each. Then let the dressing sit while the eggs cooked” — a cook, 5.0★
“I haven't made egg salad without parsley since I discovered this recipe over a year ago. It's my go-to now. I can even eat it by itself, with a fork, but I really enjoy it with microgreens on top.” — a cook, 5.0★