Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
22 cooks on littlesunnykitchen.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 | 87% | 11% |
| acid | 0% | 1% |
| egg | 79% | 79% |
| aromatics | 158% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs |
| 165 g | 3/4 cup mayonnaise |
| 4 g | 1 teaspoon dijon mustard |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon smoked paprika |
| Salt and pepper (to taste) | |
| 150 g | 1 green onion (finely chopped) |
| 40 g | 1 rib celery (finely diced) |
| 4 g | 2 teaspoons fresh dill (chopped) |
Method: 7 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“When my kids were little they liked to make Big Bird nests with pretzel sticks and a round mound of egg salad on top with black olive eyes. The pretzel sticks served as mini chop sticks for eating the eggs and were a great taste combination.” — a cook, 5.0★
“This was the best egg salad ever! Perfectly creamy and seasoned, it's absolutely delicious.” — a cook, 5.0★