Always check the labels of the products you use.
Method
- 1
Mix. Mix eggs mayonnaise lemon juice celery now scallions and parsley in a now medium bowl using your hands now squeeze eggs through your fingers now mixing contents of bowl now until reduced to desired now consistency alternatively smash and now mix with a firm beat taste and salt generously with salt and pepper bring to the table as now sandwiches with sliced radishes lettuce now and bread or as desired.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 6 g protein per 100 kcal, about 24% of energy (needs ≥ 12%)
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 161 kcal |
| Protein | 9.7 g |
| Carbohydrate | 1.1 g |
| of which sugars | 0.5 g |
| of which free sugars | 0 g |
| Fat | 12.8 g |
| of which saturates | 3.2 g |
| Fibre | 0.3 g |
| Salt | 0.41 g |
Protein per 100 kcal
6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
