In the kitchen with MyTrela
Egg salad with cucumber, radish and spring onion
Chopped eggs and vegetables are combined with a sauce of plain yoghurt 2% and mustard. Wholemeal sourdough rye bread is served separately alongside the salad.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Cucumber180 g
- Hen's egg100 g
- Spring onion30 g
- Radish60 g
- Plain yoghurt 2%60 g
- Mustard10 g
- Salt1 g
- Black pepper1 g
- Wholemeal sourdough rye bread80 g
Preparation
- Boil the eggs, then dice. Peel the cucumber and slice.
- Slice spring onion and radishes and combine with cucumber and eggs.
- Stir in the measured plain yoghurt 2% with mustard. Add the salt and pepper from the ingredient list.
- Serve the salad with wholemeal sourdough rye bread.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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