Egg spread

Name: Egg spread
Yield: 4 servings
Ingredients: 220.000000000000 g EGG WITHOUT SHELL; 55.000000000000 g MAYONNAISE, 80% FAT; 12.000000000000 g MUSTARD; 25.000000000000 g ONION; 1.000000000000 g SALT, AVERAGE

Vegetarian
Lactose free
Gluten free

Derived from ingredients – check the package label.

A simple spread of boiled eggs, mayonnaise, mustard and onion. Four portions of about 75 g.

4 servingsFinal yield 310 g

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Ingredients

Display quantities

220 gEGG WITHOUT SHELL
55 gMAYONNAISE, 80% FAT
12 gMUSTARD
25 gONION
1 gSALT, AVERAGE

Method

Boil the eggs for nine minutes until hard, cool and peel them.
Chop the eggs and onion finely. Mix with the mayonnaise, mustard and salt.
Chill the spread for at least ten minutes before serving.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Egg spread with bread (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 716.1 kcal
Protein: 29.2 g
Fat: 65.6 g
Carbohydrate: 4.1 g
Total carbohydrate (by difference): 4.9 g
Fibre (Fineli): 0.63 g
Saturated fatty acids: 8.2 g
Sodium: 942.4 mg
Salt (sodium × 2.5): 2.4 g

Per serving

Energy: 179 kcal
Protein: 7.3 g
Fat: 16.4 g
Carbohydrate: 1 g
Total carbohydrate (by difference): 1.2 g
Fibre (Fineli): 0.16 g
Saturated fatty acids: 2 g
Sodium: 235.6 mg
Salt (sodium × 2.5): 0.59 g

Per 100 g of finished food

Energy: 231 kcal
Protein: 9.4 g
Fat: 21.2 g
Carbohydrate: 1.3 g
Total carbohydrate (by difference): 1.6 g
Fibre (Fineli): 0.2 g
Saturated fatty acids: 2.6 g
Sodium: 304 mg
Salt (sodium × 2.5): 0.76 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Egg, Mustard

May contain: Sulphites

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0