Open-Faced Egg Salad Sandwiches Two Ways
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
460
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 16.33 g | (17 %) | ||
| Fat | 31.13 g | (27 %) | ||
| Carbohydrates | 23.71 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.65 g | (2 %) |
more nutritional values
| Vitamin A | 419.08 mg | (52,385 %) | ||
| Vitamin D | 3.08 μg | (15 %) | ||
| Vitamin E | 8.29 mg | (69 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 0.14 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 63.78 μg | (21 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 1.97 μg | (66 %) | ||
| Vitamin C | 2.03 mg | (2 %) | ||
| Potassium | 53.9 mg | (1 %) | ||
| Calcium | 63.96 mg | (6 %) | ||
| Magnesium | 5.68 mg | (2 %) | ||
| Iron | 2.02 mg | (13 %) | ||
| Iodine | 92.4 μg | (46 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 14.41 g | |||
| Cholesterol | 323.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the eggs, halve and finely chop. Rinse the thyme, strip off the leaves and finely chop. In a bowl, stir together the thyme, ground walnuts, half the butter, half of the mustard and half of the chopped eggs and season with salt and pepper.
2.
Spread the mixture on half of the bread garnish each with a walnut half and a sprig of thyme.
3.
Rinse the curry plant, shake dry and chop finely. Transfer to a bowl with the turmeric, the remaining butter and mustard and the other half of the chopped eggs.
4.
Spread on the remaining slices of bread and serve garnished with curry plant.
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