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Egg Salad Pockets Recipe

Egg Salad Pockets Recipe

“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. YIELD: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-boiled large eggs, chopped
  • 3 pita breads (6 inches), halved
  • 6 lettuce leaves


  • 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.

Nutritional Facts

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

Reviews for Egg Salad Pockets

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gibshoe User ID: 1900920 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 User ID: 3567437 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 User ID: 2066913 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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