Egg Salad Pitas Recipe

5 2 5
Egg Salad Pitas Recipe
Egg Salad Pitas Recipe photo by Taste of Home
Publisher Photo

Egg Salad Pitas Recipe

Read Reviews
5 2 5
Publisher Photo
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.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
3-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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-boiled large 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.
Originally published as Egg Salad Pitas in Country August/September 2000, p51

Nutritional Facts

1 each: 401 calories, 29g fat (7g saturated fat), 233mg cholesterol, 662mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 12g protein.

  • 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-boiled large 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
  1. 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.
Originally published as Egg Salad Pitas in Country August/September 2000, p51

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Reviews forEgg Salad Pitas

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MY REVIEW
sands351 User ID: 1036170 78667
Reviewed Jul. 5, 2010

"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."

MY REVIEW
HurricaneKatt User ID: 5181354 42889
Reviewed Jun. 8, 2010

"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! :)"

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