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Fresh Vegetable-Egg Salad Pita Sandwiches

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  • 25 min prep time
  • 1 hr 25 min total time
  • 11 ingredients
  • 4 servings
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Put the "salad" back in "egg salad" with a mixture of crisp and crunchy fresh vegetables seasoned with dill.

4
eggs
1/2
cup thinly sliced celery
1/2
cup shredded carrot
1/2
cup sliced zucchini
2
tablespoons sliced green onions
1/3
cup reduced-calorie mayonnaise or salad dressing
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon Dijon mustard
1/8
teaspoon salt
2
(6-inch) pita (pocket) breads, halved
Lettuce leaves

Steps

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and chop; place in medium bowl.
  • 2 Add all remaining ingredients except pita breads and lettuce; mix well. Cover; refrigerate at least 1 hour to blend flavors.
  • 3 To serve, line each pita bread half with lettuce; fill each with about 1/2 cup egg mixture.
  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and chop; place in medium bowl.
  • 2 Add all remaining ingredients except pita breads and lettuce; mix well. Cover; refrigerate at least 1 hour to blend flavors.
  • 3 To serve, line each pita bread half with lettuce; fill each with about 1/2 cup egg mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
240
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
),
Cholesterol
220mg
220%;
Sodium
490mg
490%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
10%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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