Try this Japanese Egg Salad recipe, or contribute your own.
Suggest a better descriptionSource: @brekkyattiffanys on Instagram
1. Boil your eggs
- Boil eggs for 6 minutes then transfer to ice water (for softer boiled eggs)
2. Mix everything together in a bowl except for the butter and bread
3. Toast both sides of your bread with butter
4. Put the egg salad on top of the toasted bread
5. Add more butter on top and enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 208 | ||
Calories from Fat: 148 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 439.6mg | 135 % | |
Sodium 166.4mg | 6 % | |
Potassium 134.5mg | 4 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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