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Garden Veggie-Egg Salad Pitas

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Pillsbury Kitchens
Updated Mar 2, 2005
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Place 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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