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


  • 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 each: 497 calories, 27g fat (10g saturated fat), 462mg cholesterol, 1148mg sodium, 42g carbohydrate (6g sugars, 2g fiber), 21g protein .


  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

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gibshoe 169988
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."

liannez 171083
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."

KelliT 211487
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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