Summer Egg Salad Recipe

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Ingredients:

Serving

Directions:

Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
Halve the olives, slice the onion and drain the tuna chunks.
Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	365.71 Kcal (1531 kJ)
Calories from fat	95.19 Kcal
		% Daily Value*
Total Fat	10.58g	16%
Cholesterol	174.78mg	58%
Sodium	344.59mg	14%
Potassium	1037.3mg	22%
Total Carbs	48.47g	16%
Sugars	5.84g	23%
Dietary Fiber	12.64g	51%
Protein	20.75g	42%
Vitamin C	7.4mg	12%
Vitamin A	1.3mg	42%
Iron	3.8mg	21%
Calcium	139.1mg	14%

Amount Per 100 g
Calories	131.46 Kcal (550 kJ)
Calories from fat	34.22 Kcal
		% Daily Value*
Total Fat	3.8g	16%
Cholesterol	62.83mg	58%
Sodium	123.87mg	14%
Potassium	372.88mg	22%
Total Carbs	17.42g	16%
Sugars	2.1g	23%
Dietary Fiber	4.54g	51%
Protein	7.46g	42%
Vitamin C	2.7mg	12%
Vitamin A	0.4mg	42%
Iron	1.4mg	21%
Calcium	50mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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