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Sliced Egg and Herb Salad

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Sliced Egg and Herb Salad
216
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
Nutritions
Fat18.08 g
Saturated Fat Acids2.88 g
Protein7.37 g
Roughage1.63 g
Sugar added0 g
Calorie216
1 serving contains
Calories216
Protein/g7.37
Fat/g18.08
Saturated fatty acids/g2.88
Carbohydrates/g5.37
Added sugar/g0
Roughage/g1.63
Cholesterol/mg175
Vitamin A/mg500.43
Vitamin D/μg2
Vitamin E/mg5.01
Vitamin B₁/mg0.06
Vitamin B₂/mg0.3
Niacin/mg0.52
Vitamin B₆/mg0.04
Folate/μg52.01
Pantothenic acid/mg0.08
Biotin/μg0.96
Vitamin B₁₂/μg1.25
Vitamin C/mg20.49
Potassium/mg61.66
Calcium/mg43.3
Magnesium/mg5.16
Iron/mg2.78
Iodine/μg60.55
Zinc/mg0.09

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
2 tablespoons
4 tablespoons
7 ounces
1 handful
1
Red onion (thinly sliced)
To garnish
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Preparation steps

Step 1/4
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
Step 2/4
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
Step 3/4
Peel the eggs and cut into quarters.
Step 4/4
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.

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