Egg Salad on Rye Bread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 510 kcal | (24 %) | ||
| Protein | 20.5 g | (21 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 18 g | (12 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 eggs
- 1 small, red Bell pepper
- 1 Tomato
- 100 grams Gouda (in one piece)
- 1 Pickled cucumber
- 1 -2 teaspoons Caper
- 100 grams Mayonnaise
- 50 grams Yogurt (0.1% fat)
- Salt freshly ground pepper
- 1 pinch cayenne pepper
- 4 slices Rye bread
Preparation steps
1.
Cook eggs until hard-boiled. Rinse and peel. Rinse and halve pepper and remove seeds and ribs. Rinse and core tomato.
2.
Cut eggs, pepper, tomato, cheese and pickled cucumber into cubes and mix with capers.
3.
Whisk mayonnaise and yogurt until smooth. Season generously with salt, pepper and cayenne pepper and mix with prepared ingredients.
4.
Top rye bread slices with egg salad and serve immediately.
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