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Egg Salad Sandwiches with Chives
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 35 mins
Calories:
177
calories
Calories
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1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 92 mg | (2 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
8
- Ingredients
- 4 eggs
- 4 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- 1 Tbsp White vinegar
- salt
- 2 lg slices tramezzino
- 2 sheets Batavia lettuce
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp soft butter
- 4 Tbsps scallions
Preparation steps
1.
Hard boil the eggs, rinse in cold water and peel. Halve, remove the yolks and finely chop the egg whites. Mix yolks with the mayonnaise and creme fraiche until smooth. Season with the vinegar and salt and mix in the chopped egg whites. Arrange the salad on a slice of Tramezzino. Rinse the lettuce, trim, spin dry and pluck small. Spread over the egg salad and sprinkle with the cheese.
2.
Coat second Tramezzino slice thinly with butter and sprinkle with chives. Place over the other half of the sandwich and press slightly. Cut into 8-10 pieces. Spear with toothpicks and serve.
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