EatSmarter exclusive recipe

Egg Salad with Arugula

and Crispy Bacon
4.857145
Average: 4.9 (7 votes)
(7 votes)
Egg Salad with Arugula

Egg Salad with Arugula - Definitely one of the most delicious ways to eat boiled eggs

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
200
calories
Calories

Healthy, because

Even smarter

Nutritional values

Here, the eggs provide a strong portion of carotenoids, which the body converts into vitamin A. By the way: eggs from organic farming not only taste better most of the time - they also contain more vitamin E than those of conventional origin.

The slow frying in the pan not only makes the bacon deliciously crispy, but also saves unwanted fat. In addition, the spicy bacon becomes even crispier and leaner when thoroughly drained on kitchen paper.

1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein10 g(10 %)
Fat14 g(12 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage1.5 g(5 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate52 μg(17 %)
Pantothenic acid1.1 mg(18 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C10 mg(11 %)
Potassium221 mg(6 %)
Calcium81 mg(8 %)
Magnesium21 mg(7 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.6 g
Uric acid34 mg
Cholesterol244 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
2
small Carrots (about 160 grams)
½ stalk
Leek (about 125 grams)
½ bunch
Arugula (about 40 grams)
4
thin slices Bacon (10 grams each)
1
1 pinch
2 tablespoons
Preparation

Kitchen utensils

1 Egg piercer, 1 Paper towel, 1 Small pot, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Peeler, 1 large Skillet, 1 Wooden spoon, 1 Plate, 1 Fine grater, 1 Citrus juicer, 1 large Bowl, 1 Salad server, 1 Whisk, 1 Egg slicer, 1 Tablespoon

Preparation steps

1.
Egg Salad with Arugula preparation step 1

Pierce the eggs and cook in boiling water until hard cooked, 8-9 minutes. Remove, rinse under running cold water, peel and let cool.

2.
Egg Salad with Arugula preparation step 2

While the eggs cook, trim, rinse and peel the carrots. Cut with a potato peeler into thin strips. Trim leek, rinse and cut into thin rings.

3.
Egg Salad with Arugula preparation step 3

Rinse arugula, spin dry, remove thicker stems and chop.

4.
Egg Salad with Arugula preparation step 4

Cook bacon slowly until crispy in a dry skillet over medium heat. Place on paper towels and drain well.

5.
Egg Salad with Arugula preparation step 5

Add leek and carrots to bacon fat in skillet and cook over medium heat, stirring, for 3-4 minutes. Season with salt and pepper. Place on a plate and let cool.

6.
Egg Salad with Arugula preparation step 6

Rinse lemon in hot water and wipe dry. Finely grate about half of the peel. Cut lemon in half and squeeze juice.

7.
Egg Salad with Arugula preparation step 7

Mix lemon juice with salt and pepper to taste, sugar and walnut oil in a bowl. Add carrots and leek, mix and let stand briefly.

8.
Egg Salad with Arugula preparation step 8

Cut eggs with an egg slicer or with a knife into slices. Carefully fold arugula into the leek and carrot mixture. Season with salt and pepper. Carefully fold in egg slices. Garnish with the bacon and serve.