Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
from www.twopeasandtheirpod.com
22 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 11% |
| acid | 2% | 1% |
| egg | 90% | 79% |
| dairy | 9% | 0% |
| aromatics | 12% | 4% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 hard boiled eggs, (peeled and roughly chopped) |
| 31 g | 2 tablespoons plain Greek yogurt |
| 28 g | 2 tablespoons mayonnaise |
| 9 g | 2 teaspoons Dijon mustard |
| 5 g | 1 teaspoon fresh lemon juice |
| 34 g | 1/3 cup finely diced celery |
| 40 g | 1/4 cup sliced green onions |
| 6 g | 1 tablespoon chopped chives |
| Kosher salt and freshly ground black, (pepper to taste) |
Method: 4 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Maria With arthritis in both hands, I have found the easiest way for me to get the eggs broken doen is with a potato masher. My hands hold out longer. What is the difference between green onions and chives? Is it just the white part of the green onion” — a cook, 5.0★
“Another easy and great tasting recipe! I really think I need to sign up for their meal plan service!!” — a cook, 5.0★