Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
from thecozycook.com
8 cooks on thecozycook.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 | 17% | 11% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 95% | 79% |
| aromatics | 71% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs |
| 15 g | 1 tablespoon distilled white vinegar |
| 73 g | 1/3 cup mayonnaise |
| 1 tablespoon sweet relish | |
| 13 g | 1 tablespoon yellow mustard |
| 6 g | 1 tablespoon fresh dill (finely chopped. (or 1 tsp. dried.)) |
| 1 g | 1/4 tsp paprika |
| 6 g | 1 teaspoon garlic salt |
| 40 g | 1 rib celery (finely diced) |
| 30 g | 3 tablespoons yellow onion (finely diced) |
Method: 5 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Stephanie! I finally tried your egg salad recipe. Let me remind you, I saw the recipe and thought, “big deal, egg salad.” Then, I noticed how you mixed the yolks into the mayo…and it got my attention. I just chunked up the eggs before. Let me tell you ” — a cook, 5.0★
“I made this today to take to a lunch meeting tomorrow. I couldn't wait to try it so made myself a sandwich for lunch. This was so delicious! I added three more chopped hard boiled eggs to make it a little more to the consistency we like and it was perfect. ” — a cook, 5.0★