Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
22 cooks on www.spendwithpennies.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.
| 300 g | 6 hard boiled eggs (cooked and cooled) |
| 200 g | 1 avocado |
| 10 g | 2 teaspoons fresh lemon juice |
| 55 g | 1/4 cup mayonnaise |
| 1 g | 1/4 teaspoon garlic powder |
| 10 g | 1 tablespoon thinly sliced green onion |
| 1 g | 1/8 teaspoon salt |
| 0 g | 1/8 teaspoon black pepper |
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.
“This was so delicious! I never thought to use avocado until I was making the regular egg salad recipe on here (also yum!) and decided to try this next. Loved that there was bacon in it and it was good as the recipe is written, but because of my personal pref” — a cook, 5.0★
“oh my gosh, made this today, so yummy and easy. Instead of putting it on flat bread, I cut up the tomato and bacon, then put in the salad with some paprika and just ate it out of a bowl.” — a cook, 5.0★