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Fresh Vegetable-Egg Salad Pita Sandwiches

  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 4
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Put the "salad" back in "egg salad" with a mixture of crisp and crunchy fresh vegetables seasoned with dill. MORE + LESS -

Ingredients

4
eggs
1/2
cup thinly sliced celery
1/2
cup shredded carrot
1/2
cup sliced zucchini
2
tablespoons sliced green onions
1/3
cup reduced-calorie mayonnaise or salad dressing
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon Dijon mustard
1/8
teaspoon salt
2
(6-inch) pita (pocket) breads, halved
Lettuce leaves

Steps

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  • 1
    Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs and chop; place in medium bowl.
  • 2
    Add all remaining ingredients except pita breads and lettuce; mix well. Cover; refrigerate at least 1 hour to blend flavors.
  • 3
    To serve, line each pita bread half with lettuce; fill each with about 1/2 cup egg mixture.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich
Calories
240
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
220mg
73%
Sodium
490mg
20%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
8%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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