Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from downshiftology.com
69 cooks on downshiftology.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 | 11% | 11% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 60% | 79% |
| aromatics | 2% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 large avocado (peeled, pitted and finely diced) |
| 150 g | 3 hard boiled eggs (roughly chopped) |
| 20 g | 2 tablespoons red onion (chopped) |
| 28 g | 2 tablespoons mayonnaise |
| 6 g | 1 tablespoon chives (chopped) |
| 6 g | 1 tablespoon fresh parsley (chopped) |
| 5 g | 1 teaspoon lemon juice |
| kosher salt and ground black pepper (to taste) | |
| Optional: lettuce leaves for serving |
Method: 2 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my! Finally got around to making this salad on Saturday, and was mad that I waited so long! So simple to make, satisfying and versatile. Added on top of spring greens the first day, and on a slice of sourdough bread the next. Will definitely put this on” — a cook, 5.0★
“This is simply the most delicious egg salad sandwich filling. It is filled with nutrition, it is colorful and the taste is awesome. I used fresh dill and fresh parsley, both herbs gave it that unami taste. Certainly will make this again” — a cook, 5.0★