Lotus Root Egg Salad

Name: Lotus Root Egg Salad
Total time: 10 min
Yield: 535 g
Ingredients: apple cider vinegar 15 tablespoon; low-calorie mustard sauce 20 g; Maeil Bio Greek Yogurt 80 g; boiled egg 90 pc; blanched lotus root 330 g

Cook 10 min Difficulty EASY 417 kcal

#Lotus Root Egg Salad #Lotus Root Salad #Egg Salad #Low-Calorie Salad #Diet Meal #Healthy Salad #Dietary Fiber #Easy Recipe #Side Dish #Brunch

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Ingredients

Main ingredients

apple cider vinegar 1 tablespoon
low-calorie mustard sauce 20 g
Maeil Bio Greek Yogurt 80 g
boiled egg 2 pc
blanched lotus root 330 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.19 g 53%

Protein 21.67 g 21%

Fat 12.08 g 26%

Serving size 535g

Cooking steps

1

Peel and thinly slice the lotus root.
2

Blanch the lotus root in boiling water, then drain.
3

Boil the eggs, peel them, and chop them finely.
4

Finely chop cucumber and carrot.
5

In a bowl, mix the lotus root, eggs, cucumber, and carrot with mayonnaise, salt, and pepper.
6

Place the finished salad on a plate.

Lotus Root Egg Salad

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