Wholegrain scone: 1 small (30 g), Hard-boiled egg: 1 medium (50 g, mashed), Greek yogurt (low-fat): 20 g (1 tbsp), Fresh chives: 2.5 g (1 tsp, chopped)
Wholegrain scone: 1 small (30 g), Hard-boiled egg: 1 medium (50 g, mashed), Greek yogurt (low-fat): 20 g (1 tbsp), Fresh chives: 2.5 g (1 tsp, chopped)
1. Prepare egg salad: Mash 1 hard-boiled egg with 20 g Greek yogurt and 2.5 g fresh chives. 2. Spread on scone: Spread the egg salad on 1 small wholegrain scone. 3. Serve immediately.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
