Egg Salad

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Egg Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
267
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie267 cal.(13 %)
Protein11 g(11 %)
Fat23 g(20 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.4 μg(12 %)
Vitamin E6.3 mg(53 %)
Vitamin K139.2 μg(232 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate113 μg(38 %)
Pantothenic acid1.5 mg(25 %)
Biotin24 μg(53 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C19 mg(20 %)
Potassium527 mg(13 %)
Calcium78 mg(8 %)
Magnesium25 mg(8 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.4 g
Uric acid22 mg
Cholesterol327 mg
Complete sugar4 g

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
How healthy are the main ingredients?
Zucchinieggsalt

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.