Egg Salad

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Egg Salad
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein14 g(14 %)
Fat35 g(30 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.5 μg(18 %)
Vitamin E4.5 mg(38 %)
Vitamin K29.8 μg(50 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.1 mg(7 %)
Folate90 μg(30 %)
Pantothenic acid2.1 mg(35 %)
Biotin32.2 μg(72 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C5 mg(5 %)
Potassium228 mg(6 %)
Calcium89 mg(9 %)
Magnesium32 mg(11 %)
Iron2.7 mg(18 %)
Iodine13 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids14 g
Uric acid12 mg
Cholesterol507 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
8 eggs
1 onion
2 Tbsps scallions
1 Tbsp minced parsley
2 Tbsps medium hot Mustard
6 Tbsps Mayonnaise
salt
peppers
1 generous pinch cayenne pepper
How healthy are the main ingredients?
MayonnaiseMustardparsleyeggonionsalt

Preparation steps

1.

Boil eggs for 10 minutes. Drain, peel and cool.

2.

Peel and mince onion. Mince 6 eggs and slice 2 eggs.

3.

Combine chopped egg, onion and herbs. Mix well with mustard and mayonnaise. Season with salt, pepper and cayenne pepper.

4.

Spread on slices of bread and garnish with egg slices. Serve immediately. 

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