Grammy's Kitchen · Egg Salad · Egg Salad
One of 55 egg salad recipes we measured
from www.culinaryhill.com
14 cooks on www.culinaryhill.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 | 17% | 11% |
| acid | 2% | 1% |
| egg | 94% | 79% |
| aromatics | 5% | 4% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 110 g | 1/2 cup mayonnaise (or less to taste) |
| 40 g | 1 celery rib (finely chopped) |
| 30 g | 3 tablespoons minced onion |
| 12 g | 2 tablespoons minced fresh parsley |
| 13 g | 1 tablespoon Dijon mustard |
| 15 g | 1 tablespoon lemon juice |
| 600 g | 12 hard-boiled eggs (coarsely chopped) |
| Salt and freshly ground black pepper | |
| Bread (or crackers or lettuce leaves, for serving) |
Method: 2 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good ideas being printed. Please keep up the good suggestions coming 😉” — a cook, 4.0★
“I love the dressing..excellent marriage of ingredients” — a cook, 5.0★