Egg and Pumpkin Salad

Name: Egg and Pumpkin Salad
Yield: 340.5 g
Ingredients: Boiled Egg 45 pc; Aori Apple 70 g; Chestnut Pumpkin 200 g; Ground Black Pepper 0.5 g; Whole Grain Mustard 5 g; Low-Sugar Mayonnaise 10 g; Allulose 10 g

352 kcal

#Egg Salad #Pumpkin Salad #Healthy Cooking #Diet Meal #Egg Salad #Pumpkin Recipe #Quick Recipe #Vegetarian Salad #High-Protein Salad

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Ingredients

Main ingredients

Boiled Egg 1 pc
Aori Apple 70 g
Chestnut Pumpkin 200 g

Seasonings/Sauce

Ground Black Pepper 0.5 g
Whole Grain Mustard 5 g
Low-Sugar Mayonnaise 10 g
Allulose 10 g

Nutrition summary

Carbohydrates 59.16 g 62%

Protein 10.95 g 12%

Fat 10.98 g 26%

Serving size 340.5g

Cooking steps

1

Remove the seeds from the pumpkin, wash the skin thoroughly, and cut into bite-sized pieces.
2

Steam the pumpkin pieces for 15 minutes.
3

Peel the boiled eggs and cut them into bite-sized pieces.
4

In a bowl, add the steamed pumpkin and boiled eggs, then lightly mix with salt, pepper, and mayonnaise.
5

Plate and top with salad greens or nuts to finish.

Egg and Pumpkin Salad

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