Grammy's Kitchen · Egg Salad · Healthy Egg Salad
One of 55 egg salad recipes we measured
from www.wellplated.com
39 cooks on www.wellplated.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 0% | 1% |
| salt | 1% | 0% |
| egg | 80% | 79% |
| dairy | 16% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 hard cooked eggs (2 of the whites-only; 4 whole eggs) |
| 76 g | 3/4 cup diced celery (about 3 medium stalks) |
| 61 g | 1/4 cup plain non-fat Greek yogurt |
| 4 g | 1 teaspoon dijon mustard |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 6 g | 1 tablespoon chopped fresh dill |
| Whole grain bread (toasted (for 4 open faced sandwiches)) | |
| Arugula (tomato, additional chopped fresh dill) |
Method: 2 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe tastes like my mom used to make when I was a kid. She taught me everything I know. Just wish she was still with us because everything she made always tasted better. I’m looking for some new recipes and I think yours is close to the home cooking I g” — a cook, 5.0★
“I’ve made a lot of egg salads before, but this one stands out because it’s lighter and fresher. I added some chopped cilantro for a bit of a different flavor, and it worked really well. Love how it was also quick and easy to prepare. Next time I'll try to add ” — a cook, 5.0★