Grammy's Kitchen · Egg Salad · The Best Egg Salad
One of 55 egg salad recipes we measured
from therecipecritic.com
It ranks #1 of 55 for sweetness perceived among the egg salad recipes we compared. 69 cooks on therecipecritic.com rate it 4.7★.
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 | 18% | 1% |
| egg | 0% | 79% |
| aromatics | 0% | 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 |
| 55 g | 1/4 cup mayonnaise |
| 6 g | 1 Tablespoon fresh dill, (minced) |
| 12 g | 2 tbsp chives, (minced) |
| 26 g | 2 tbsp dijon mustard |
| 3 g | 1/2 tsp salt |
| 1 g | 1/4 tsp pepper |
Method: 4 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make my egg salad with a few variations. My family loves onion so I finely mince a Vidalia sweet onion, and add a lot! No bottled Dijon mustard either. My grandma (born in 1886)who taught me all her good cooking farm recipes, canning, preserving, storage, fe” — a cook, 4.0★
“I love hard boiled or deviled eggs, so thought I might like egg salad sandwiches, just not the ones I grew up with. Came across this recipe and decided to give it a go. I scaled it to only 1 egg as no one else wanted to try it and I'm eating keto friendly the” — a cook, 5.0★