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Garden Veggie-Egg Salad Pitas

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Garden Veggie-Egg Salad Pitas
  • Prep Time 35 min
  • Total Time 0 min
  • 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.

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

Directions

  • 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.
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