Grammy's Kitchen · Egg Salad · Egg Salad Sandwich
One of 55 egg salad recipes we measured
from alexandracooks.com
18 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 11% |
| acid | 0% | 1% |
| egg | 90% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 eggs |
| 55 g | 1/4 cup mayonnaise |
| 34 g | 1/3 cup or more diced celery, see notes above |
| 6 scallions, thinly sliced, whites and greens, see notes above | |
| 2 to 3 tablespoons pickle juice, see notes above | |
| sea salt, such as Maldon, to taste | |
| fresh cracked black pepper to taste | |
| 160 g | 4 slices of bread, such as peasant bread, simple sourdough, gluten-free peasant bread |
| 1 few handfuls of sprouts or tender lettuce such as Boston or Bibb or mesclun |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Alexandra, I love your recipes but I also love ones from Simply Recipes as well as ATK and Cook's. I'm a huge fan of ATK not only because their recipes are great but also because our daughter is Bridget is one of the two co-hostesses (along with Julia) and she” — a cook, 5.0★