Egg salad open sandwich on rye

Ingredients

Weights are for the state named.

• Egg, hard-boiled 150 g · 233 kcal
• Yogurt, Greek, 0% fat, plain 50 g · 29 kcal
• Mustard, Dijon 5 g · 4 kcal
• Bread, rye 70 g · 181 kcal
• Spring onion (scallion), raw 10 g · 3 kcal
• Cucumber, raw 50 g · 8 kcal

Scaled for 1 servings; nutrition on the right stays per serving.

Method

Chop the boiled eggs and mix with yogurt, mustard and spring onion. Pile onto rye bread and top with cucumber slices.

Nutrition per serving

Calories

457 kcal

Protein

31 g

Carbs

40 g

Fat

19 g

27% of the calories come from protein. Totals are the sums of the ingredient rows in the Ethereal food database (per 100 g values from national composition tables and labels), so logging this recipe puts exactly these numbers in your diary.