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Sliced Egg and Herb Salad

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Sliced Egg and Herb Salad
216
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie216 kcal(10 %)
Protein7.37 g(8 %)
Fat18.08 g(16 %)
Carbohydrates5.37 g(4 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A500.43 mg(62,554 %)
Vitamin D2 μg(10 %)
Vitamin E5.01 mg(42 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.3 mg(27 %)
Niacin0.52 mg(4 %)
Vitamin B₆0.04 mg(3 %)
Folate52.01 μg(17 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C20.49 mg(22 %)
Potassium61.66 mg(2 %)
Calcium43.3 mg(4 %)
Magnesium5.16 mg(2 %)
Iron2.78 mg(19 %)
Iodine60.55 μg(30 %)
Zinc0.09 mg(1 %)
Saturated fatty acids2.88 g
Cholesterol175 mg
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

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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