Egg salad with green beans

Recipe from Lily Moore

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Cooking time: 15 min

Servings 3

If you're looking for a healthy egg salad that is anything but average, this recipe is the one for you! This simple egg salad with green beans, fresh watercress, and crunchy radishes is loaded with texture and bright flavor. It will be your new favorite!

Egg

3 pc.
Green beans

14,1 oz.
Salt

1 pinch.
Red onion

2 pcs.
Radishes

1 bunch.
White wine vinegar

5 tbsp.
Salt and pepper

1 pinch.
Sweet mustard

1 tbsp.
Oil

1 tbsp.
Watercress

0,5 package.

Calories

320 kcal
Protein

12 g
Fat

25 g
Carbohydrates

12 g

Boil the eggs for about 12 minutes. Meanwhile, cut off the tips from the beans and put them in a colander over the boiling eggs to soften the beans.
When the eggs are cooked, let them cool and remove the shells. Peel the onion and wash the radishes, then cut both into thin slices.
Now mix the vinegar, pepper, mustard, oil and salt. Coarsely chop the watercress. Cut the eggs in half or wedges. Put all the ingredients in a salad bowl. Add the dressing and let the salad sit for an hour.