Grammy's Kitchen · Egg Salad · The Best Egg Salad
One of 55 egg salad recipes we measured
947 cooks on www.spendwithpennies.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 | 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 large hard boiled eggs (cooled and peeled) |
| 110 g | 1/2 cup mayonnaise |
| 7 g | 1 1/2 teaspoons yellow mustard (or Dijon mustard) |
| 150 g | 1 green onion (thinly sliced) |
| 40 g | 1 rib celery (finely diced) |
| 4 g | 2 teaspoons chopped fresh dill (or 1/2 teaspoon dried dill) |
| salt and black pepper (to taste) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've never been an egg salad fan, but I thought I would give it another try. So glad I did because this is the best recipe! When I saw the ratings, I thought, almost 500 people can't be wrong. The secret is the separation & mashing of the yolks! I didn't h” — a cook, 5.0★
“This is the best egg salad recipe for a homemade salad. It has minimal ingredients and a real eggy flavor with a touch of crispness. But your directions to mash the egg yolks with the dressing are the secret to why this salad is creamy and cohesive. Wonderf” — a cook, 5.0★