Hard-Cooked Eggs with Green Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 347 mg | (9 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 492 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 eggs
- 1 shallot
- 2 handfuls fresh Fresh herbs such as chives, parsley, watercress, chervil, borage, sorrel, burnet)
- 3 Tbsps vegetable oil
- 1 tsp sharp Mustard
- 150 grams Yogurt (0.1% fat)
- 250 grams sour Whipped cream
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Mash 2 of the eggs finely with a fork or pass through a sieve. Peel the shallot and finely chop. Rinse the herbs, shake dry, pluck and chop finely. In a bowl, mix together the oil, shallot, mustard, yogurt and sour cream and mix in the egg and the chopped herbs. Season with lemon juice, salt and pepper.
2.
Halve the remaining eggs and serve each person 3 halves topped with sauce.
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