Egg and Anchovy Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 223 mg | (6 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 hard boiled eggs
- 2 Anchovy fillet (chopped)
- 150 grams Quark
- 1 Bell pepper
- 1 Pickled cucumber (finely chopped)
- 1 onion (finely chopped)
- 50 grams softened butter
- 1 tsp Mustard
- 1 Tbsp chopped parsley
- 1 Tbsp sweet paprika
- salt
- freshly ground peppers
Preparation steps
1.
Peel and finely chop two of the eggs. Cut the remaining egg into slices.
2.
Rinse the bell pepper, remove the ribs and seeds and finely chop.
3.
Mix together the butter, mustard and quark until smooth. Stir in the chopped bell pepper (reserving about 1 tablespoon for garnish), anchovies, pickle, onion, chopped egg and parsley. Season with salt and pepper and transfer to a serving bowl. Top with the sliced egg and remaining bell pepper. Serve with crackers or toast.
