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Garden Veggie-Egg Salad Pitas

Celebrate spring by combining hard-cooked eggs with a crunchy mixture of fresh green onions, carrot, celery and radishes.

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  • prep time 35 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

6
large eggs
2
green onions, chopped
1
medium carrot, coarsely shredded
1/2
cup finely chopped celery
1/3
cup sliced radishes
1/3
cup light mayonnaise or salad dressing
1
tablespoon sweet honey mustard
1
tablespoon milk
1/2
teaspoon salt
1/8
teaspoon pepper
4
lettuce leaves, cut in half
4
(6-inch) pita (pocket) breads, cut in half

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place large eggs in single layer in saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. (For extra-large eggs, increase stand time in hot water to 18 minutes. For medium eggs, decrease stand time in hot water to 12 minutes.) Peel eggs; chop.
  • 2 In medium bowl, combine chopped eggs, onions, carrot, celery and radishes. In small bowl, combine mayonnaise, mustard, milk, salt and pepper; mix well. Add mayonnaise mixture to egg mixture; mix well.
  • 3 Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.
  • 1 Place large eggs in single layer in saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. (For extra-large eggs, increase stand time in hot water to 18 minutes. For medium eggs, decrease stand time in hot water to 12 minutes.) Peel eggs; chop.
  • 2 In medium bowl, combine chopped eggs, onions, carrot, celery and radishes. In small bowl, combine mayonnaise, mustard, milk, salt and pepper; mix well. Add mayonnaise mixture to egg mixture; mix well.
  • 3 Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
360
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
325mg
325%;
Sodium
910mg
910%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
10%;
Iron
15%;
Exchanges:
2 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.