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Egg Salad Pockets Recipe

Egg Salad Pockets Recipe photo by Taste of Home

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“Here’s a delectable and filling sandwich that’s perfect for spring and summer outings.” Karen Ann Bland — Gove, Kansas

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Egg Salad Pockets Recipe

Prep/Total Time: 20 min.

Yield: 3 Servings

20 20

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup Miracle Whip
1 celery rib, finely chopped
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish
3/4 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
6 hard-cooked eggs, chopped
3 pita breads (6 inches), halved
6 lettuce leaves

Directions

In a small bowl, combine cream cheese and Miracle Whip. Add the celery, onion, relish, dill weed, salt and mustard. Gently stir in eggs. Line pita halves with lettuce; fill each with 1/2 cup egg salad. Yield: 3 servings.

Nutritional Facts 2 stuffed pockets equals 497 calories, 27 g fat (10 g saturated fat), 462 mg cholesterol, 1,148 mg sodium, 42 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Egg Salad Pockets in Simple & Delicious March/April 2010, p58

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Reviews for Egg Salad Pockets

Egg Salad Pockets

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Reviewed on Sep. 08, 2010 by gibshoe

This is a great recipe! The cream cheese and dill make all the difference. Good to take to work for lunch.

Reviewed on Aug. 12, 2010 by liannez

I love to make this recipe and take it to work for the week. I left out the salt and increased the relish to 2-3 T and added a bit more dill. The dill really makes a difference.

Reviewed on Mar. 17, 2010 by KelliT

Very good flavor, & the cream cheese makes this so creamy. The mustard even gave it a kick. Will definitely make this recipe again!