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Egg Salad with Frankfurt Green Sauce
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
164
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 69.5 μg | (116 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Lettuce
- 1 bunch mixed Fresh herbs (such as parsley, sorrel, borage, dill, tarragon, chervil and lovage)
- 4 cooked eggs
- 1 shallot
- 100 grams Yogurt (0.1% fat)
- 80 milliliters Whipped cream
- 1 tsp Mustard
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Trim the lettuce, rinse, shake dry and tear into small pieces. Rinse the herbs, pluck off the leaves, chop coarsely and set a few leaves aside. Peel the eggs and cut in half.
2.
Peel the shallot, coarsely chop and purée with the yogurt, cream, mustard, vinegar and herbs. Season with salt and pepper. Arrange the lettuce and eggs on serving plates, drizzle the sauce over top, season with salt and pepper and garnish with herbs.
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