4 Serves
82 Mins
4 g
16 g
6 g
Place the hard boiled eggs in a pot of water and bring to a boil, then simmer for 10 minutes before cooling in an ice bath.
Ingredients, vitamins, and health benefits
Hard Boiled Eggs
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LebaneseVitamin E
0 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
577 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 gPeel the cooled eggs and chop them into bite-sized pieces using a chef's knife on a cutting board.
In a mixing bowl, combine the chopped eggs with mayonnaise, salt, and black pepper, stirring gently with a spatula until well incorporated.
Toast the rye bread slices and spread the egg salad mixture generously over each slice.
Garnish with fresh chives and serve immediately as an open-faced sandwich.
Salt
Black Pepper
Mayonnaise
Rye Bread
Fresh Chives
Vitamin A
32 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
9
g61
g19
g
Turkish
BritishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g