Grammy's Kitchen · Egg Salad · Easy Egg Salad
One of 55 egg salad recipes we measured
from www.budgetbytes.com
It ranks #4 of 55 for creaminess among the egg salad recipes we compared. 24 cooks on www.budgetbytes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 14% | 1% |
| egg | 0% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 large eggs ($2.68*) |
| 41 g | 3 Tbsp mayonnaise ($0.15**) |
| 6 g | 1 Tbsp dill relish ($0.08***) |
| 4 g | 1 tsp Dijon mustard ($0.02) |
| 1 g | 1/4 tsp lemon juice ($0.01) |
| 1 g | 1/8 tsp salt ($0.02) |
| 0 g | 1/8 tsp black pepper (freshly cracked, $0.02) |
Method: 4 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your friend's way is what I do--the shells peel perfectly for any size egg. I've tried multiple instructions, often with dreadful results, and after frustration and even tears, this is the only way I recommend boiling eggs. I read somewhere that the shock of h” — a cook, 5.0★
“Beth this was AMAZING! Easily customizable and doubled. Even though I didn't chill in fridge, which would've been preferred, it was a fantastic, easy dinner with toast! This recipe totally hit the spot and I will be saving it for years, maybe implementing some” — a cook, 5.0★