Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
18 cooks on www.eatingonadime.com rate it 4.9★.
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 | 0% | 1% |
| salt | 0% | 0% |
| egg | 94% | 79% |
| aromatics | 47% | 4% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 eggs hard boiled and cooled |
| 110 g | 1/2 cup mayonnaise |
| 9 g | 2 teaspoons djion mustard |
| 300 g | 2 green onion thinly sliced |
| 40 g | 1 rib celery finely diced |
| 6 g | 1 tablespoon fresh dill chopped |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 6 slices of romain lettuce | |
| 480 g | 12 slices of wheat bread |
Method: 4 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this recipe, though I had to do the math with just two of us. It was pretty good, but need more flavor (maybe celery salt, &onion powder???) My only complaint: The recipe starting out with using a dozen eggs which makes a huge amount. I'd like to sugg” — a cook, 4.0★
“My grandma always made egg salad and this one tastes just like the one that she used to make - It brought back so many memories - Thank you!” — a cook, 5.0★