Egg Salad on Toast with Cucumber

Name: Egg Salad on Toast with Cucumber
Prep time: 4 min
Cook time: 9 min
Total time: 13 min
Yield: 1 serving
Ingredients: 3 large (150g) eggs; 1 slice (40g) gluten-free bread; 1/2 (100g) cucumber, sliced; 1 tbsp (14g) extra-virgin olive oil; 1 tsp mustard; 1 tbsp (4g) parsley, chopped; 1 pinch sea salt; 1 pinch black pepper

Chopped hard-boiled eggs with olive oil and mustard on gluten-free toast, with cucumber on the side.

Prep: 4 min
Cocción: 9 min
Total: 13 min
Porciones: 1

Ingredientes

3large (150g)eggs
1slice (40g)gluten-free bread
1/2(100g)cucumber, sliced
1tbsp (14g)extra-virgin olive oil
1tspmustard
1tbsp (4g)parsley, chopped
1pinchsea salt
1pinchblack pepper

Preparación

01
Lower the eggs into boiling water and cook 9 minutes; cool, peel, and chop.
02
Mix with the olive oil, mustard, parsley, salt, and pepper.
03
Toast the bread, top with the egg salad, and serve with cucumber slices.

Nutrición (por porción)

Calories: 460kcal
Protein: 22g
Carbs: 30g
Fat: 28g
Fiber: 4g
Selenium: 50mcg
Zinc: 2mg
Iron: 2.6mg
B12: 1.4mcg
Iodine: 80mcg
Sodium: 510mg