Blog Meal Plan Baked Vegetable Egg Salad Baked Vegetable Egg Salad

Baked Vegetable Egg Salad

30 min Traditional Lunch High protein
701
Calories
36.9g
Protein
32.6g
Fat
63.8g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Egg - 100 g (2 pcs)
  • Whole-wheat bread - 100 g (3 slice)
  • Orange - 50 g (0.25 whole)
  • Blueberry - 30 g (0.2 cup)
  • Lettuce - 30 g (1 cup)
  • Pumpkin seeds - 30 g (3 tbsp)
  • Celery - 25 g (0.25 cup)
  • Squash - 70 g (0.5 cup)
  • Yogurt 2.5%, sugar-free - 150 ml (0.6 cup)

How to make:

  1. Dice the squash, bake at 360 °F for 15-20 minutes
  2. Prepare hard-boiled eggs
  3. Cut vegetables, mix, add slices of orange and blueberries
  4. Put the cooled pieces of squash and chopped egg on vegetables, pour yogurt before serving, sprinkle with seeds

More recipes for you