Grammy's Kitchen · Egg Salad · The Best Egg Salad
One of 55 egg salad recipes we measured
from sugarspunrun.com
2 cooks on sugarspunrun.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 | 12% | 11% |
| acid | 1% | 1% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| egg | 91% | 79% |
| aromatics | 9% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large hard boiled eggs (peeled and chopped) |
| 40 g | 1 celery rib (finely chopped) |
| 40 g | 1/4 cup red onion (finely diced ) |
| 55 g | 1/4 cup mayonnaise |
| 4 g | 2 teaspoons fresh dill (minced) |
| 13 g | 1 Tablespoon dijon mustard |
| 5 g | 1 teaspoon white vinegar |
| 2 g | 1/2 teaspoon granulated sugar |
| 1 g | 1/4 teaspoon paprika |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| Pinch of cayenne pepper |
Method: 4 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Adding this to the list for my daily lunches. It’s so quick and easy to put together. And the cayenne and fresh dill take it to a new level!” — a cook, 5.0★
“Really great egg salad” — a cook, 5.0★