Egg Salad

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Egg Salad
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories248 kcal(12 %)
Protein18.5 g(19 %)
Fat15.9 g(14 %)
Carbohydrates7 g(5 %)

Ingredients

for
4
Ingredients
4
medium-sized Eggs
250 grams
2 tablespoons
organic Lemons (zested)
1
red, yellow, or green Bell pepper
4 sprigs
4
150 grams
1 bunch

Preparation steps

1.

Hard boil the eggs, then remove from the heat and peel. Mix the yogurt, crème fraîche, and lemon zest in a bowl. Season to taste with salt and pepper. 

2.

Rinse and quarter the pepper. Rinse the celery and pat dry. Rinse the tomatoes. Finely dice the vegetables. Mix the prepared vegetables and the crab into the yogurt mixture. Cover and let infuse in the refrigerator for 15 minutes. 

3.

Rinse the arugula, pat dry, and thinly slice the large leaves. Quarter the eggs. Gently mix the eggs and the arugula into the yogurt mixture, and serve.