Grammy's Kitchen · Egg Salad · The Best Avocado Egg Salad
One of 55 egg salad recipes we measured
from pinchofyum.com
44 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 0% | 1% |
| egg | 50% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 2 avocados |
| 400 g | 8 eggs |
| 1 g | 1 handful of dill |
| 1 g | 1 handful of parsley |
| juice of one lemon | |
| 1 pinch of salt | |
| 1 drizzle of olive oil (as needed) |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So my take on this is...not only the COOLEST avo-egg salad I've seen yet... if you are health bragging on the avo & egg, (and you totally should!) then brag about the fabulous liver cleaning benefits of the parsley as well! PLUS, I mean, as a casual ob” — a cook, 5.0★
“Very tasty! Added some slightly mashed garbanzo beans. Our neighbor makes a variation of this (he's from el salvador): hard cooked eggs, avocado, red onion, lime juice, salt/pepper, and some cilantro if he has it. Serve with tortilla chips. I'm pretty sur” — a cook, 5.0★