Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from joyfoodsunshine.com
3 cooks on joyfoodsunshine.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 | 3% | 11% |
| acid | 3% | 1% |
| salt | 0% | 0% |
| egg | 50% | 79% |
| aromatics | 10% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 hardboiled eggs |
| 200 g | 1 avocado |
| 14 g | 1 Tablespoon mayonnaise (or Greek yogurt) |
| 4 g | 1 teaspoon Dijon mustard |
| 2 g | 1/4 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 0 g | 1/8 teaspoon smoked paprika |
| 0 g | 1/4 teaspoon dill (freeze dried or fresh) |
| 10 g | 2 teaspoons lemon juice |
| 40 g | 1/4 cup red onion (finely diced) |
| Optional: fresh dill or chopped chives for garnish |
Method: 14 steps, published by joyfoodsunshine.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.