Hard-Boiled Egg, Potato and Corn Spread
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 246.8 μg | (411 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 577 μg | (192 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 1,730 mg | (43 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 eggs
- 8 Leeks
- 2 shallots
- 150 grams Boiled potato (pre-cooked, day-old)
- 80 grams Corn kernel (canned)
- 2 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- Cress (for garnish)
Preparation steps
1.
Cook eggs in boiling water until hard-boiled, about 10 minutes. Rinse with cold water, peel and dice. Rinse chives, shake dry and thinly slice 6-8 chives crosswise. Set remaining chives aside for garnish. Peel and finely dice shallots.
2.
Peel and finely dice potatoes. Rinse and drain corn in a colander. Combine all prepared ingredients with mayonnaise, yogurt, and sour cream. Season with salt and pepper and divide among bowls. Garnish with chives and cress.
3.
Serve with white bread, if desired.
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