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Curried Olive Egg Salad

 Curried Olive Egg Salad
Accessorizing the humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch.—Anita Doyle, Dodgeville, Wisconsin
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 6 hard-cooked eggs, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 pita pocket halves
  • 8 lettuce leaves

Directions

  • In a large bowl, combine the first nine ingredients. Line pita halves
  • with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.
Nutritional Facts: 2 filled pita pockets equals 398 calories, 20 g fat (4 g saturated fat), 329 mg cholesterol, 893 mg sodium, 38 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2-1/2 starch, 2-1/2 fat, 1 medium-fat meat.