Egg Salad on Whole Wheat Bread

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Egg Salad on Whole Wheat Bread
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
195
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie195 cal.(9 %)
Protein12 g(12 %)
Fat6 g(5 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D5.1 μg(26 %)
Vitamin E1.5 mg(13 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.2 mg(14 %)
Folate35 μg(12 %)
Pantothenic acid1 mg(17 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C5 mg(5 %)
Potassium267 mg(7 %)
Calcium52 mg(5 %)
Magnesium59 mg(20 %)
Iron3.2 mg(21 %)
Iodine11 μg(6 %)
Zinc1.9 mg(24 %)
Saturated fatty acids2.4 g
Uric acid88 mg
Cholesterol122 mg
Complete sugar1 g

Ingredients

for
6
Ingredients
125 grams Anchovy (from the jar)
3 hard-boiled eggs
1 small, red onion
3 Tbsps finely chopped parsley (alternatively also chives)
butter
6 slices Whole Grain Rye Rolls (pan bread)
1 Tbsp Caviar (as desired)
How healthy are the main ingredients?
parsleyeggonion

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.