Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Egg salad with cress
Hard-boiled eggs and spring onions are mixed with a creamy yoghurt, mayonnaise and vinegar dressing. Dill and cress complete the egg salad.
CNutri-Score
Nutrition per serving2.2 mgIron
Not availableFibre
244.6 kcalEnergy
12.7 gProtein
2 gCarbohydrates
20.5 gFat
All nutrition per serving
- Energy
- 244.6 kcal
- Protein
- 12.7 g
- Carbohydrates
- 2 g
- Fat
- 20.5 g
- Fibre
- Not available
- Salt
- 1 g
- Iron
- 2.2 mg
- Calcium
- 84 mg
- Vitamin C
- 7.7 mg
STEP BY STEP
Let's make something delicious.
- 01
Hard-boil the eggs in boiling water for 10 minutes, rinse under cold water, leave to cool, peel and dice. Trim the spring onions and cut into thin rings.
- 02
For the dressing, stir the yoghurt, mayonnaise and vinegar together in a bowl large enough to hold the salad until smooth. Season with salt and pepper.
- 03
Add the eggs and spring onions and sprinkle in the dill. Snip the cress from its growing bed with scissors and add it to the bowl. Gently fold everything together.
- 04
Garnish with cress, if desired.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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