Egg Salad on Rye Bread

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(1 vote)
Egg Salad on Rye Bread
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories510 kcal(24 %)
Protein20.5 g(21 %)
Fat40 g(34 %)
Carbohydrates18 g(12 %)

Ingredients

for
4
Ingredients
3 eggs
1 small, red Bell pepper
1 tomato
100 grams Gouda (in one piece)
1 Pickled cucumber
1 -2 teaspoons Caper
100 grams Mayonnaise
50 grams Yogurt (0.1% fat)
Salt freshly ground pepper
1 pinch cayenne pepper
4 slices Rye bread
How healthy are the main ingredients?
eggtomatoGoudaMayonnaisecayenne pepperRye bread

Preparation steps

1.

Cook eggs until hard-boiled. Rinse and peel. Rinse and halve pepper and remove seeds and ribs. Rinse and core tomato.

2.

Cut eggs, pepper, tomato, cheese and pickled cucumber into cubes and mix with capers.

3.

Whisk mayonnaise and yogurt until smooth. Season generously with salt, pepper and cayenne pepper and mix with prepared ingredients.

4.

Top rye bread slices with egg salad and serve immediately.