Egg Salad Pockets

Name: Egg Salad Pockets
Prep time: 20 min
Total time: 20 min
Yield: 3 servings.
Ingredients: 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-boiled large eggs, chopped; 3 pita breads (6 inches), halved; 6 lettuce leaves

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

Ingredients

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-boiled large 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

gibshoe

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

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

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!