Creamy Egg Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
556
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38.9 μg | (86 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 545 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the sauce
- 50 grams Mayonnaise
- 100 grams Whipped cream
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- Tabasco sauce (such as Tabasco)
Preparation steps
1.
Peel the eggs and cut into eighths.
2.
Rinse and quarter the tomatoes. Remove the seeds and finely dice.
3.
Rinse, trim, and thinly slice the scallions.
4.
Mix the sour cream with the mayonnaise, cream, and lemon juice. until smooth. Season to taste with a few drops of tabasco, salt, and pepper.
5.
Arrange the eggs, tomatoes, and scallions on a plate. Top with the capers and basil leaves. Garnish with freshly ground black pepper, and serve.
