Grammy's Kitchen · Egg Salad · The Best Egg Salad
One of 55 egg salad recipes we measured
from www.jocooks.com
24 cooks on www.jocooks.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 | 87% | 11% |
| acid | 0% | 1% |
| egg | 79% | 79% |
| aromatics | 158% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 eggs |
| 110 g | 1/2 cup mayonnaise |
| 300 g | 2 green onions (finely chopped) |
| 40 g | 1 stalk celery (finely chopped) |
| 13 g | 1 tablespoon yellow mustard |
| 6 g | 1 tablespoon fresh dill (chopped) |
| 2 g | 1/4 teaspoon salt (or to taste) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The celery and the dill are a perfect match This is a great recipe as it is. The 2nd time I made it, I used plain yoghurt and sour cream instead of the mayonnaise and mustard and the result was great. An alternative to dill is flat parsley, yummy too!” — a cook, 5.0★
“Thank you for sharing your recipe for egg salad. It is so similar to the recipe I've made for years and I truly love your validation that simplicity is best. What a classic recipe to cherish!” — a cook, 5.0★