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Egg and radish salad

Egg and radish salad

Preparation steps

Pour water into a pot and bring to a boil.

When the water starts to boil, add the eggs and cook for 4-5 minutes.

In the meantime, wash the radish.

Wash the cucumber.

Slice the radish.

Peel the cucumber (only if you don't like it), slice it.

Peel the eggs.

Tear the lettuce into pieces with your hands (not a knife), add the cucumber, radish, chives and your favourite herbs.

Season everything with salt and pepper to taste.

Add the corn and mix everything with mayonnaise.

Cut the eggs in half and eat with the salad.

Preparation time
15 Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Rye
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Eggs, Whole chicken eggs (M)
Eggs, Whole chicken eggs (M)
2 × Piece (51 g)

102 g

Rye bread wholemeal
Rye bread wholemeal
2 × Slice of bread (30 g)

60 g

Radish
Radish
3 × Piece (15 g)

45 g

Cucumber, greenhouse
Cucumber, greenhouse
1 × Piece (180 g)

180 g

Butterhead Lettuce
Butterhead Lettuce
4 × Leaf (5 g)

20 g

Mayonnaise
Mayonnaise
1 × Tablespoon (25 g)

25 g

Canned corn
Canned corn
2 × Tablespoon (15 g)

30 g

Provencal herbs
Provencal herbs
1 × Teaspoon (2 g)

2 g

Chives
Chives
1 × Teaspoon (2 g)

2 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for all portions of the recipe

Proteins 20%
19.49g / 95.05 g
Fats 30%
32.18g / 63.37 g
Carbohydrates 50%
47.93g / 105.61 g
Kcal
559.3Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.