Smarter Snack
Egg Salad Appetizers
on baguette
(2 votes)
(2 votes)
Egg Salad Appetizers - Perfect for any gathering
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
127
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 9.88 g | (10 %) | ||
| Fat | 5.05 g | (4 %) | ||
| Carbohydrates | 13.53 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.09 g | (7 %) |
more nutritional values
| Vitamin A | 927.1 mg | (115,888 %) | ||
| Vitamin D | 0.77 μg | (4 %) | ||
| Vitamin E | 6.02 mg | (50 %) | ||
| Vitamin B₁ | 0.84 mg | (84 %) | ||
| Vitamin B₂ | 2.18 mg | (198 %) | ||
| Niacin | 1.52 mg | (13 %) | ||
| Vitamin B₆ | 2.11 mg | (151 %) | ||
| Folate | 203.66 μg | (68 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.87 μg | (2 %) | ||
| Vitamin B₁₂ | 1.11 μg | (37 %) | ||
| Vitamin C | 26.5 mg | (28 %) | ||
| Potassium | 577.31 mg | (14 %) | ||
| Calcium | 146.85 mg | (15 %) | ||
| Magnesium | 87.18 mg | (29 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Iodine | 7.7 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 1.12 g | |||
| Cholesterol | 13.15 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 4 eggs
- 2 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- 1 Tomato
- 2 red onions
- 1 Tbsp freshly chopped Basil
- 1 Tbsp White vinegar
- peppers
- salt
- 1 Tbsp vegetable oil
- 12 leaves baby Spinach
- 12 slices Baguette
Preparation steps
1.
Hard boil the eggs and peel. Then halve the eggs, remove the yolks and finely chop the egg whites. Mix the yolks with the mayonnaise and creme fraiche until smooth. Rinse the tomatoes, cut into quarters, remove the seeds and cut into small cubes. Peel the onions, cut one onion into thin strips and cut the second onion into small cubes. Mix the onions with basil, tomato and chopped egg in the egg salad. Season with vinegar, pepper and salt.
2.
Place the onion strips in a hot pan in oil and sauté for 2-3 minutes until translucent. Remove from the heat.
3.
Rinse and shake dry the spinach. Place one leaf on a slice of baguette and 1 tablespoon of egg salad on top. Serve with the onion strips as garnish.
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