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Egg Salad With Cauliflower Puree

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.1129
Energy (kCal)521.49
Carbohydrates (g)10.3108
Total fats (g)35.1974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Hard boil eggs. Let cool, peel and chop up and place in a bowl. | 2. Meanwhile, steam cauliflower florets until tender. You can puree cauliflower in a food processor or just mash it up with a fork. Add to eggs. | 3. Add a couple tablespoons of mayonnaise and plain yoghurt until the desired thickness. | 4. Add green onions to the mix and salt and pepper to taste. | 5. Add to toasted bread or enjoy a cold sandwich. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 6 429.0 2.16 37.68 28.53
    cauliflower floret 1/4 cup pureed - - - -
    mayonnaise 1 tablespoon 54.15 0.0 0.0555 6.0
    plain yogurt 1 tablespoon - - - -
    green onion 2 38.34 8.1508 1.3774 0.6674
    salt - - - -
    pepper - - - -
    grain bread - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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