Egg Salad recipe - ingredients, nutrition and when to eat it
A salad of fluffy eggs and crisp vegetables tossed with a smooth yogurt dressing. It is a good fit for a light lunch or a dinner served with bread.
Salads & light · 15 minutes to cook
Nutrition (per 249.3g serving): 277.6 kcal · protein 15.4g · carbohydrate 9.5g · fat 19.5g · sodium 344mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the cucumber dry so the dressing does not become watery.
Tips: Let the eggs cool completely before mashing them to keep the salad from turning soggy.
Tips: For serving on bread, mash the eggs a little more finely so they are easier to eat.
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Ingredients (1 serving)
- Egg — 2 pc
- Cucumber — 0.5 pc
- Lettuce — 3 sheet
- Carrot — 20 g
- Plain yogurt — 2 Tbsp
- Mayonnaise — 1 Tbsp
- Lemon juice — 1 tsp
- Salt — 0.3 g