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Egg Salad Pockets Recipe
Egg Salad Pockets Recipe photo by Taste of Home

Egg Salad Pockets Recipe

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“Here’s a delectable and filling sandwich that’s perfect for spring and summer outings.” Karen Ann Bland — Gove, Kansas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings

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

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.

Directions

  1. 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.
Originally published as Egg Salad Pockets in Simple & Delicious March/April 2010, p58

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.

Reviews for Egg Salad Pockets

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 8, 2010

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

MY REVIEW
Reviewed Aug. 12, 2010

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.

MY REVIEW
Reviewed Mar. 17, 2010

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

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