Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Garden Veggie-Egg Salad Pitas

(10)

1 reviews

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

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

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.

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; 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.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: