Grammy's Kitchen · Egg Salad · Best Egg Salad
One of 55 egg salad recipes we measured
from natashaskitchen.com
233 cooks on natashaskitchen.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 | 17% | 11% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 95% | 79% |
| aromatics | 71% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 hard-boiled eggs |
| 13 g | 2 Tbsp celery (finely chopped) |
| 30 g | 3 Tbsp red onion (finely chopped) |
| 19 g | 3 Tbsp dill (chopped) |
| 19 g | 3 Tbsp chives (chopped) |
| 73 g | 1/3 cup mayonnaise |
| 10 g | 2 tsp lemon juice |
| 9 g | 2 tsp Dijon mustard |
| 3 g | 1 garlic clove (minced or pressed) |
| 2 g | 1/4 tsp salt (or to taste) |
| 1 g | 1/4 tsp paprika (or to taste) |
| 1 g | 1/4 tsp ground pepper |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely the best egg salad ever! I love the fact that it only called for 1/3 cup of mayonnaise. It was so easy to make and my family loved it!” — a cook, 5.0★
“My grocery store did not have fresh chives so I substituted some green onion tops and followed the rest of the recipe, Very good!” — a cook, 5.0★