Directions:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.28 Kcal (554 kJ) | ||
| Calories from fat | 53.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 95.31mg | 32% | |
| Sodium | 204.2mg | 9% | |
| Potassium | 385.32mg | 8% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 7.72g | 15% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 65.23 Kcal (273 kJ) | ||
| Calories from fat | 26.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 9% | |
|---|---|---|---|
| Cholesterol | 47mg | 32% | |
| Sodium | 100.69mg | 9% | |
| Potassium | 190mg | 8% | |
| Total Carbs | 5.96g | 4% | |
| Sugars | 4.99g | 40% | |
| Dietary Fiber | 0.86g | 7% | |
| Protein | 3.81g | 15% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.5mg | 6% | |
| Calcium | 80.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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