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Egg salad with creamy sauce
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
1.021
Calories
74 g
Carbohydrates
56 g
Protein
51 g
Fat
Ingredients:
 | Whole grain rolls | 2 (130 g) |
 | Egg, hen egg (organic, free range) | 6 (360 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chives (fresh) | 15 g |
 | Vinegar, spirit vinegar, white wine vinegar | 2 Teaspoon |
 | paprika powder (sweet) | 1 Tablespoon |
 | Mustard, mustard (sweet) | 2 Tablespoon |
 | Rapeseed oil | 1 Teaspoon |
 | Bee honey, honey | 1 ½ Tablespoon |
 | Onion (red, fresh) | ⅞ (85 g) |
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Category: Health & Fitness
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Preparation:
Step 1:
Put eggs in a pot for about 8 minutes in boiling water. Then rinse under cold water and peel. Then cut the eggs into eighths, remove the yolks and put them in a bowl. Set aside the egg whites.
Step 2:
Finely chop the onion and place in a bowl with the egg whites.
Step 3:
Add the oil, mustard, vinegar, honey and paprika powder to the egg yolk and mix with a fork. Season with salt and pepper.
Step 4:
Chives cut into fine rings and fold into the egg yolk. Then mix everything with the egg whites. Then serve with rolls
Macronutrient distribution:
The recipe Egg salad with creamy sauce is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Peeler
Pot
Tablespoon
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