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Egg Salad

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Ingredients
  Lettuce head 1 , preferably iceberg, cleaned and tore in pieces
  Eggs 3 , hard boiled
  Mayonnaise 6 Tablespoon
  Anchovies 6
  Radishes 1
  Watercress 2 Ounce, cleaned
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
1) In a shallow salad bowl arrange the lettuce.
2) Cut the fish into fillets.
3) Cut the eggs into half lengthwise.

MAKING
4) Place the eggs on the lettuce, cut side down.
5) Spoon mayonnaise on top of the eggs to coat it.
6) Put the fish fillet and the watercress on it. Sprinkle salt and pepper as required.

SERVING
7) Serve it, garnished with the radish slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
30 Minutes
Servings: 
2

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Your rating: None
4.25
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 553 Calories from Fat 420

% Daily Value*

Total Fat 47 g71.8%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 394.4 mg131.5%

Sodium 638.9 mg26.6%

Total Carbohydrates 5 g1.8%

Dietary Fiber 2.2 g8.7%

Sugars 1.8 g

Protein 27 g54.7%

Vitamin A 235.7% Vitamin C 64.1%

Calcium 23.8% Iron 29.1%

*Based on a 2000 Calorie diet

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Egg Salad Recipe