Egg Salad

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Egg Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
129
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie129 cal.(6 %)
Protein7 g(7 %)
Fat10 g(9 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.8 mg(15 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate47 μg(16 %)
Pantothenic acid0.9 mg(15 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C8 mg(8 %)
Potassium173 mg(4 %)
Calcium40 mg(4 %)
Magnesium13 mg(4 %)
Iron1.4 mg(9 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2.2 g
Uric acid11 mg
Cholesterol218 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 eggs
1 shallot
100 grams Zucchini
4 Radish
1 sprig Lemon balm
2 Tbsps apple cider vinegar
2 Tbsps olive oil
salt
peppers
How healthy are the main ingredients?
Zucchiniapple cider vinegarolive oileggshallotRadish

Preparation steps

1.

Peel and finely chop shallot. Mix with vinegar and oil. Rinse, trim and finely chop zucchini and radishes. Rinse lemon balm, shake dry and chop.

2.

Mix everything and refrigerate until needed. Cook eggs until almost hard boiled. Peel and rinse, arrange together with salad in four bowls. Serve chilled.