Eggs in Mayonnaise with Horseradish, Turnips and Sprouts
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
681
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 38.9 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 36.2 μg | (80 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 595 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 150 grams cooked Beets (vacuum-packed)
- 250 grams Mayonnaise
- 2 Tbsps Horseradish cream (from a jar)
- 60 grams Sour cream
- 2 Tbsps freshly chopped Dill
- salt
- cayenne pepper
- lemon juice
- 2 Tbsps Sprout
Preparation steps
1.
Cook the eggs for about 10 minutes in boiling water until hard. Remove, rinse in cold water, peel and let cool.
2.
Cut the beet into small cubes. Mix the mayonnaise with horseradish and sour cream , stir in beet and half of the dill and season with salt, pepper and a dash of lemon. Halve the eggs or cut into thick slices, serve with horseradish mayonnaise on plates and serve garnished with the remaining dill and sprouts.
