Grammy's Kitchen · Egg Salad · Best Egg Salad
One of 55 egg salad recipes we measured
129 cooks on www.onceuponachef.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 | 17% | 11% |
| acid | 2% | 1% |
| sweetener | 1% | 0% |
| salt | 0% | 0% |
| egg | 92% | 79% |
| aromatics | 6% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 55 g | 1/4 cup mayonnaise, (best quality such as Hellmann's or Duke's) |
| 9 g | 2 teaspoons Dijon mustard |
| 8 g | 1 1/2 teaspoons fresh lemon juice or white wine vinegar |
| 1 g | 1/4 teaspoon Worcestershire sauce |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 2 g | 1/2 teaspoon sugar |
| 25 g | 1/4 cup finely diced celery, (from 1 stalk) |
| 19 g | 3 tablespoons finely sliced scallions, (from 2 to 3 scallions) |
| 6 g | 1 tablespoon finely chopped fresh parsley leaves |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So I have been making this Egg Salad recipe for a few years and have never commented but I felt that it was time. I find always found this recipe to be exceptional but I have made one minor tweak based on personal taste. Instead of using chipped parsley, I us” — a cook, 5.0★
“This is a great, simple recipe. I love using my fresh herb garden. I jarred some cucumbers (now pickles), so I did a fine dice on a couple of medium-sized pickles. I also added a pinch more salt. Everything is personal taste, right? This is a great, fresh, and” — a cook, 5.0★