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Egg Salad Pitas Recipe

Egg Salad Pitas Recipe photo by Taste of Home

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I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.

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Egg Salad Pitas Recipe

Prep/Total Time: 15 min.

Yield: 3-6 Servings

15 15

Ingredients

2/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon salt
6 hard-cooked eggs, coarsely chopped
1/2 cup shredded cheddar cheese
1 small onion, finely chopped
1 large carrot, grated
2 bacon strips, cooked and crumbled
3 pita breads (6 inches), halved
Lettuce leaves and sliced tomatoes, optional

Directions

In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired. Yield: 3-6 servings.

Nutritional Facts 1 serving (1 each) equals 401 calories, 29 g fat (7 g saturated fat), 233 mg cholesterol, 662 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Egg Salad Pitas in Country August/September 2000, p51

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

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Reviews for Egg Salad Pitas

Egg Salad Pitas

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Reviewed on Jul. 05, 2010 by sands351

This is great. I substituted celery seed for the celery salt and used chopped celery instead of the bacon. The carrot and the celery gave it great crunch. Used whole wheat pita bread. Very tasty and will make again.

Reviewed on Jun. 08, 2010 by HurricaneKatt

Quick, Easy, Healthy, Delicious! I added a few touches of my own like using Turkey bacon, bell peppers instead of carrots, and adding more mustard less mayo. It turned out fantastic! :)