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