🍳 Bread with Parsley Egg Salad

Name: Bread with Parsley Egg Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 6 pcs.; Parsley, fresh 10 g; Cucumbers 0.5 pcs.; Radishes 0.5 bunch; Sunflower seed bread 8 slices; Mustard 1 tsp; Mayonnaise 2 tbsp; Salt pinch; Pepper, black ground pinch

330 kcal · 30 min · 4 servings

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Ingredients

Eggs 6 pcs.
Parsley, fresh 10 g
Cucumbers 0.5 pcs.
Radishes 0.5 bunch
Sunflower seed bread 8 slices
Mustard 1 tsp
Mayonnaise 2 tbsp
Salt pinch
Pepper, black ground pinch

Instructions

1. Bring water in a pot to a boil and cover. Prick the eggs, put them in the boiling water and cook for about 7 minutes. Then drain the eggs, shock them with cold water and peel them.
2. Wash the parsley thoroughly, shake it dry, pluck the leaves from the stems and chop finely. Wash the cucumber and radishes, cut off the ends and slice thinly. Also chop the boiled eggs finely. Toast the bread as desired.
3. In a bowl, mix the eggs with the parsley, mustard and mayonnaise. Season with salt and pepper. Arrange the mixture on the bread and serve decorated with radishes and cucumber. Enjoy your meal!

Nutrition per serving

kcal: 330
Protein: 15 g · Fett/Fat: 22 g · Carbs: 22 g