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Garden Veggie-Egg Salad Pitas

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Garden Veggie-Egg Salad Pitas
  • Prep 35 min
  • Total 0 min
  • Ingredients 12
  • Servings 4
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Celebrate spring by combining hard-cooked eggs with a crunchy mixture of fresh green onions, carrot, celery and radishes.
By Pillsbury Kitchens
Updated Mar 2, 2005

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

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.

Nutrition Information

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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