Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
2 cooks on www.cookingclassy.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 | 17% | 11% |
| acid | 2% | 1% |
| salt | 0% | 0% |
| egg | 95% | 79% |
| aromatics | 71% | 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*, (steamed or hard boiled) |
| 82 g | 6 Tbsp mayonnaise |
| 15 g | 1 Tbsp fresh lemon juice |
| 9 g | 2 tsp dijon mustard** |
| 40 g | 1 stalk celery, (diced small (heaping 1/3 cup)) |
| 40 g | 1/4 cup chopped green onions** |
| 9 g | 1 1/2 Tbsp minced fresh parsley |
| Paprika | |
| Salt and freshly ground black pepper |
Method: 7 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I absolutely love all Jaclyn "Cooking Classy" recipes. This is no exception. Delicious. I get the recipes on my email as she posts them. Love cooking and love learning! Thank you Jaclyn!” — a cook, 5.0★
“Delicious, it was a change from deviled eggs for Easter brunch.” — a cook, 5.0★