Grammy's Kitchen · Egg Salad · Classic Egg Salad
One of 55 egg salad recipes we measured
1 cooks on www.browneyedbaker.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.
| 300 g | 6 eggs |
| 55 g | 1/4 cup mayonnaise |
| 20 g | 2 tablespoons minced red onion |
| 6 g | 1 tablespoon minced fresh parsley leaves |
| 20 g | 1/2 stalk celery (chopped fine (about 3 tablespoons)) |
| 9 g | 2 teaspoons Dijon mustard |
| 10 g | 2 teaspoons lemon juice |
| 2 g | 1/4 teaspoon salt |
| Ground black pepper |
Method: 2 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.