Grammy's Kitchen · Egg Salad · Egg Salad with Fresh Dill
One of 55 egg salad recipes we measured
9 cooks on www.feastingathome.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 | 11% | 11% |
| acid | 0% | 1% |
| salt | 1% | 0% |
| egg | 80% | 79% |
| dairy | 12% | 0% |
| aromatics | 60% | 4% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 large eggs – hard-boiled, peeled, cooled. |
| 61 g | 1/4 cup full-fat plain Greek yogurt |
| 55 g | 1/4 cup mayo |
| 101 g | 1 cup celery, finely chopped |
| 300 g | 2 green onions, white and green parts, finely chopped (or sub 1/4 cup white onion, finely diced, or 1/4 cup chives) |
| 25 g | 1/4 cup fresh dill, chopped (or sub Italian parsley) |
| 4 g | 1 teaspoon Dijon mustard (or sub 1/2 teaspoon mustard powder) |
| 1-2 tablespoons capers, plus 1-2 teaspoons caper brine. | |
| 1 teaspoon lemon zest | |
| 3 g | 1/2 teaspoon salt, more to taste |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| Optional additions: 1 tablespoon fresh tarragon (elevates the flavor!), one diced avocado. |
Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love how you all make the simplist things so special! The capers are such a nice touch... Thanks!” — a cook, 5.0★
“Yummiest egg salad ever. Better than my mom's which is pretty dang good.” — a cook, 5.0★