Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
from preppykitchen.com
10 cooks on preppykitchen.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 | 20% | 11% |
| acid | 4% | 1% |
| salt | 1% | 0% |
| egg | 100% | 79% |
| aromatics | 0% | 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 |
| 80 g | 1/3 cup mayonnaise ((80g)) |
| 13 g | 1 tablespoon Dijon mustard |
| 15 g | 1 tablespoon fresh lemon juice |
| 40 g | 2 tablespoons finely chopped shallot ((40g)) |
| 6 g | 1 tablespoon chopped fresh parsley |
| 6 g | 1 tablespoon chopped fresh dill |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
Method: 3 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi John. in your video you commented you find peeling the shells off eggs annoying. the way I do it and I guess I was silly and thought everyone did it this way, is that after you boil them you obviously pour out the hot water but, leaving them in the pot, you” — a cook, 5.0★
“I’ve made this egg salad in the summer and winter - the season doesn’t matter, it’s a hit every time! I leave out the celery (as I’m not a fan) and just add a tad more apples for the crunch. Last time I made this, my friend took the left over home with her :)” — a cook, 5.0★