Egg Salad Sandwich
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 489 kcal | (23 %) | ||
| Protein | 13.2 g | (13 %) | ||
| Fat | 35.4 g | (31 %) | ||
| Carbohydrates | 30 g | (20 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the egg salad
- 4 hardboiled eggs
- 2 scallions
- 125 grams button Mushroom
- 200 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- salt
- peppers
- 1 pinch sugar
- 50 grams peas
- For the sandwich
- 4 Multi-grain roll
- 1 handful Loose leaf lettuce
- 1 Tbsp scallions
Preparation steps
1.
For the egg salad, peel eggs. Rinse scallions and finely chop. Drain mushrooms well and chop.
2.
Mix mayonnaise in a bowl with yogurt and lemon juice and season with salt, pepper and sugar. Add eggs, scallions, mushrooms and peas to the bowl and mix well.
3.
For the sandwich, cut rolls in half horizontally, cover bottom half with lettuce leaves, top with the egg salad and sprinkle with chives. Top with remaining half of roll and serve on plates.
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