Mushroom and Egg Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 309 mg | (8 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 eggs
- 1 shallot
- 1 garlic clove
- 150 grams mixed Mushrooms (such as porcini, chanterelles, chestnut)
- 2 Tbsps olive oil
- ¼ tsp freshly chopped thyme
- ¼ tsp freshly chopped rosemary
- 1 tsp freshly chopped parsley
- salt
- peppers (freshly ground)
- 2 Tbsps Mayonnaise
- lemon juice
Preparation steps
1.
Cook the eggs in boiling water for 10 minutes. Drain, rinse with cold water, and cut lengthwise with the shell on. Remove from the shell carefully. Allow to cool, setting the shell halves aside.
2.
Peel the garlic and shallot, and chop finely. Clean the mushrooms, wipe with a paper towel, and finely dice. Sweat the shallots in a pan until translucent. Add the mushrooms and herbs, stirring occasionally, until the liquid released from the mushrooms has evaporated completely. Season with salt and pepper, then transfer to a bowl to cool. Chop 2 eggs, and use the rest for another dish (like egg salad). Mix the egg with the mayonnaise and the mushroom mixture, then season with a dash of lemon juice and divide into the eggshells. Serve immediately.
