Hard-Boiled Eggs with Walnut, Chive and Dill Sauce

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Hard-Boiled Eggs with Walnut, Chive and Dill Sauce
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
283
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein13.33 g(14 %)
Fat20.47 g(18 %)
Carbohydrates8.99 g(6 %)
Sugar added1.05 g(4 %)
Roughage0.44 g(1 %)
Vitamin A360.52 mg(45,065 %)
Vitamin D3.54 μg(18 %)
Vitamin E7.06 mg(59 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.39 mg(35 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate57.2 μg(19 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.69 μg(2 %)
Vitamin B₁₂1.71 μg(57 %)
Vitamin C2.94 mg(3 %)
Potassium277.87 mg(7 %)
Calcium137.21 mg(14 %)
Magnesium6.86 mg(2 %)
Iron0.33 mg(2 %)
Iodine83.2 μg(42 %)
Zinc0.15 mg(2 %)
Saturated fatty acids7.16 g
Cholesterol263.49 mg

Ingredients

for
4
Ingredients
6
250 grams
2 tablespoons
100 grams
½
2 tablespoons
freshly chopped Dill
2 tablespoons
2 tablespoons
chopped Walnuts
1 pinch
freshly ground Pepper
to garnish

Preparation steps

1.

Cook eggs in boiling water until hard-boiled. Rinse with cold water, peel, and quarter or halve as desired.

2.

Whisk yogurt with mayonnaise and sour cream until smooth. Peel cucumber, halve lengthwise, remove seeds and finely dice. Stir cucumbers with yogurt sauce. Stir a third of the dill, chives, and walnuts into the yogurt sauce. Season with lemon juice, salt, sugar, and pepper. Divide some of the sauce among plates, top with eggs, and garnished as desired with additional sauce, walnuts, dill, and chives.