Egg Salad Pita Pockets
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 231.7
- Total Fat: 10.4 g
- Cholesterol: 108.8 mg
- Sodium: 361.1 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.7 g
- Protein: 8.8 g
View full nutritional breakdown of Egg Salad Pita Pockets calories by ingredient
Introduction
It's mainly from Emeril's "There's a Chef in my Soup!" except I modified the recipe to suit what I think will be my liking. We'll see. It's mainly from Emeril's "There's a Chef in my Soup!" except I modified the recipe to suit what I think will be my liking. We'll see.Number of Servings: 6
Ingredients
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Egg Salad
6 large eggs
.25 cup mayonnaise
.25 tsp salt
.25 tsp paprika
2 long stalks of celery
Pita Pockets
3 pita bread rounds, each about 6 inches in diameter
1 avocado
1 medium tomato
1 cup alfalfa sprouts
Directions
Place the eggs in a medium saucepan and add water until 1 inch above the eggs. Bring to a boil, then reduce heat and cook eggs on low boil for about 10 minutes.
Remove saucepan from heat; drain and run cold water over the eggs so they stop cooking and are cool enough to handle.
Peel the eggs and place on a cutting board. Cut each egg in half and remove the yolks of 3 eggs, then chop into .5-inch pieces.
Place in a medium mixing bowl and add to remaining egg salad ingredients. Mix.
Serve in sandwiches or cover tightly and refrigerate for up to 2 days.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYKIMIKO.
Remove saucepan from heat; drain and run cold water over the eggs so they stop cooking and are cool enough to handle.
Peel the eggs and place on a cutting board. Cut each egg in half and remove the yolks of 3 eggs, then chop into .5-inch pieces.
Place in a medium mixing bowl and add to remaining egg salad ingredients. Mix.
Serve in sandwiches or cover tightly and refrigerate for up to 2 days.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYKIMIKO.