Grammy's Kitchen · Egg Salad · Classic Egg Salad Sandwich
One of 55 egg salad recipes we measured
9 cooks on www.melskitchencafe.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 | 11% | 11% |
| acid | 0% | 1% |
| egg | 100% | 79% |
| dairy | 12% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 10 hard-boiled eggs (peeled) |
| 55 g | 1/4 cup light or regular mayonnaise |
| 61 g | 1/4 cup nonfat plain Greek yogurt |
| 4 g | 2 teaspoons finely chopped fresh dill (plus more to taste, if needed) |
| Squeeze of fresh lemon juice (1/2 teaspoon or so) | |
| Salt and pepper to taste | |
| 400 g | 10 slices hearty whole-grain bread |
Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.