Egg Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 139.2 μg | (232 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small Lettuce
- Zucchini
- 6 Cherry tomatoes
- ½ scallion
- 3 hard-boiled eggs
- 2 Tbsps White vinegar
- 3 Tbsps Corn oil
- salt
- freshly ground peppers
Preparation steps
1.
Separate the lettuce leaves, rinse, trim, shake dry and tear smaller if necessary.
2.
Rinse and peel the tomatoes. Rinse and trim the scallion and cut into rings.
3.
For the dressing, combine the vinegar with the oil and season with salt and pepper.
Arrange the lettuce on a plate and distribute the zucchini slices, the tomatoes and the scallions on top. Drizzle everything with the dressing.
4.
Peel and quarter the eggs and serve on top of the salad.
