Egg Salad on Whole Wheat Bread
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 267 mg | (7 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the anchovies under cold water, pat dry and finely chop. Peel and chop the eggs. Peel and finely chop the onion.
Heat some butter in a pan and fry the anchovies briefly. Remove the pan from the heat.
2.
Combine the anchovies in a bowl with the eggs, the onion, the parsley and the caviar if desired.
Cut the rye bread diagonally and spread with a little butter. Top each slice with a tablespoon of the egg salad and serve immediately.
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