Open-Faced Egg Salad Sandwiches Two Ways

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Average: 4.5 (2 votes)
(2 votes)
Open-Faced Egg Salad Sandwiches Two Ways
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
460
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein16.33 g(17 %)
Fat31.13 g(27 %)
Carbohydrates23.71 g(16 %)
Sugar added0 g(0 %)
Roughage0.65 g(2 %)
Vitamin A419.08 mg(52,385 %)
Vitamin D3.08 μg(15 %)
Vitamin E8.29 mg(69 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.42 mg(38 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate63.78 μg(21 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂1.97 μg(66 %)
Vitamin C2.03 mg(2 %)
Potassium53.9 mg(1 %)
Calcium63.96 mg(6 %)
Magnesium5.68 mg(2 %)
Iron2.02 mg(13 %)
Iodine92.4 μg(46 %)
Zinc0.07 mg(1 %)
Saturated fatty acids14.41 g
Cholesterol323.25 mg

Ingredients

for
4
Ingredients
7
hardboiled Eggs
2 sprigs
1 tablespoon
ground Walnuts
100 grams
1 tablespoon
freshly ground Pepper
8
4
1 sprig
Curry plant
1 pinch
Curry plant (for garnish)

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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