Gluten-freeDairy-freeLunchB12
Egg Salad on Toast with Cucumber
Chopped hard-boiled eggs with olive oil and mustard on gluten-free toast, with cucumber on the side.
- Prep
- 4 min
- Cook
- 9 min
- Total
- 13 min
- Servings
- 1
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 460kcal
- Protein
- 22g
- Carbs
- 30g
- Fat
- 28g
- Fiber
- 4g
- Selenium
- 50mcg
- Zinc
- 2mg
- Iron
- 2.6mg
- B12
- 1.4mcg
- Iodine
- 80mcg
- Sodium
- 510mg