Garden Veggie-Egg Salad Pitas

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

  • 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
  • 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.
  • 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.
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