Egg and Anchovy Salad

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Egg and Anchovy Salad
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
207
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 cal.(10 %)
Protein11 g(11 %)
Fat16 g(14 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.4 mg(20 %)
Vitamin K17.2 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate67 μg(22 %)
Pantothenic acid1.1 mg(18 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C62 mg(65 %)
Potassium223 mg(6 %)
Calcium68 mg(7 %)
Magnesium19 mg(6 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids9 g
Uric acid14 mg
Cholesterol196 mg
Complete sugar4 g

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
How healthy are the main ingredients?
Mustardparsleyeggonionsalt

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.