Grammy's Kitchen · Egg Salad · Shrimp and Egg Salad
One of 55 egg salad recipes we measured
5 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 | 0% | 11% |
| acid | 0% | 1% |
| egg | 19% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 397 g | 14 ounces Mixed salad greens of your choice (washed) |
| 200 g | 4 hard-boiled eggs (cooled and chopped) |
| 454 g | 1 pound cooked shrimp |
| whatever salad fixings you want to add |
Method: 2 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm getting ready to make this salad in a few days. Waiting for the peppers, dressing & lettuce to arrive. However, I can't find the little shrimp that you use in this recipe so I'm going to have to chop up the fresh, large shrimp that I have on hand. O” — a cook, 5.0★
“Love these flavor combinations!” — a cook, 5.0★