Grammy's Kitchen · Egg Salad · The Perfect Egg Salad
One of 55 egg salad recipes we measured
from cafedelites.com
5 cooks on cafedelites.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 | 0% | 11% |
| acid | 0% | 1% |
| salt | 1% | 0% |
| egg | 96% | 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.
| 600 g | 12 large eggs |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon cracked pepper |
| 25 g | 1/4 cup celery (finely chopped, or dill pickles) |
| 1/3 cup whole egg mayonnaise (or Japanese mayo) | |
| 26 g | 2 tablespoons dijon mustard |
| 1 tablespoon horseradish | |
| 19 g | 3 tablespoons fresh dill (finely chopped) |
| 12 g | 2 tablespoons fresh chives (finely chopped) |
| 6 g | 1 tablespoon fresh parsley (finely chopped) |
| 1 pinch paprika |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the most delicious egg salad for me. I can taste all the ingredients, and all of these ingredients give this egg salad such an outstanding taste. This is the only egg salad I will make. Thank You So Much.” — a cook, 5.0★
“Ok. This is amazing egg salad. I'm guessing the whole egg mayo is key ingredient. I wouldn't change a thing.” — a cook, 5.0★