Grammy's Kitchen · Egg Salad · Tuna Egg Salad
One of 55 egg salad recipes we measured
61 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 87% | 11% |
| acid | 0% | 1% |
| egg | 79% | 79% |
| aromatics | 158% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 eggs (hard boiled and cooled) |
| 142 g | 1 (5 ounce each) can tuna (drained) |
| 165 g | 3/4 cup mayonnaise |
| 9 g | 2 teaspoons Dijon mustard |
| 300 g | 2 green onions (thinly sliced) |
| 2 g | 1 teaspoon chopped fresh dill (or 1/4 teaspoon dried) |
| 40 g | 1 rib celery (finely diced) |
| 12 g | 2 tablespoons sweet relish (or chopped dill pickle) |
| salt and pepper to taste |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Holly, in my 35+ years of tuna/egg salad sandwich making, your recipe is the best tasting I’ve ever eaten. Separating the yolks from the whites is the difference from my usual. A couple of possibilities why SCV’s didn’t turn out, besides the fact all air ” — a cook, 5.0★
“I just finished putting this together and it was delicious. Years of doing egg salad and tuna salad separately and never imagining them together. The perfect marriage. Thank you. A suggestion for doing the perfectly hard boiled easy peel eggs for those who str” — a cook, 5.0★