Grammy's Kitchen · Egg Salad · Curried Egg Salad
One of 55 egg salad recipes we measured
from downshiftology.com
30 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 | 20% | 11% |
| acid | 0% | 1% |
| egg | 82% | 79% |
| aromatics | 41% | 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) |
| 73 g | 1/3 cup mayonnaise (or more for extra creaminess) |
| 64 g | 1/2 cup grated carrot (from one small carrot) |
| 150 g | 1 green onion (sliced) |
| 2 g | 1 teaspoon curry powder |
| salt and pepper (to taste) | |
| 12 g | 2 tbs chopped parsley (for garnish) |
Method: 6 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious. I don't love eggs/egg salad but will make it once in a while for something different. I was reading a book that took place in the WW1/WW2 era in Europe and curried egg sandwich kept coming up as a meal in the book. So I looked it up onli” — a cook, 5.0★
“I absolutely love this version of egg salad, it's a fun twist to the traditional recipe and is now part of my meal prep arsenal for the warmer months ahead. I think it's best for wraps, sandwiches or just as a snack with some cucumber and pickled red onion ” — a cook, 5.0★