Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
4 cooks on www.errenskitchen.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 |
| 73 g | 1/3 cup mayonnaise (best quality such as Hellmann's or Duke's) |
| 13 g | 1 tablespoon mustard |
| 10 g | 2 teaspoons fresh lemon juice (or white wine vinegar) |
| 2 g | 1/4 teaspoon salt |
| ground black pepper | |
| 20 g | 1/2 stalk celery ( (about 3 tablespoons) chopped fine) |
| 300 g | 2 green onions (sliced) |
| 6 g | 1 tablespoon finely chopped fresh herbs (such as dill, chives or parsley) |
Method: 9 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Today I could not decide between the Best Classic Egg Salad or The Shrimp and Egg Salad Recipes. But I did not have any salad greens in the frig, so I went with your Classic Egg Salad on soft lightly toasted rye with a small side of tomato soup. And because I ” — a cook, 5.0★
“Love the addition of celery and green onion, I will always make it this way from now on!” — a cook, 5.0★