Celebrate spring by combining hard-cooked eggs with a crunchy mixture of fresh green onions, carrot, celery and radishes.
Garden Veggie-Egg Salad Pitas
- Prep Time 35 min
- Total 0 min
- 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
Instructions
-
Step1Place 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.
-
Step2In 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.
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Step3Place 1 lettuce leaf half in each pita bread half. Fill each with egg mixture.
Nutrition
360
Calories
15g
Total Fat
16g
Protein
41g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 360
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 325mg
- 108%
- Sodium
- 910mg
- 38%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 1 Fat;
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