Making Thyme for Health · by Sarah Rotavera
Edamame Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 29%
CARBS 11G19% OF CAL
6G FIBER3G OTHER2G TOTAL SUGAR
FAT 14G54% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs combined with edamame, yogurt, mayo, and Dijon mustard. A protein-packed, lighter take on egg salad.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 pastured eggs (hard boiled)
- 1 cup cooked edamame
- 2 tablespoons plain unsweetened dairy-free yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- ¼ cup finely chopped red onion
- salt & pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 29%
CARBS 11G19% OF CAL
6G FIBER3G OTHER2G TOTAL SUGAR
FAT 14G54% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 535mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 40mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.