Egg Salad Pita Recipes

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EGG SALAD PITAS



Egg Salad Pitas image

Satisfy your craving for something cheesy with these egg salad pitas. Add chopped sweet red pepper and cottage cheese right into the filling, then stuff into pita halves for a quick and easy lunch.

Time 10m

Yield Serves: 4

Number Of Ingredients 11

6 hard boiled eggs, peeled
½ cup ( 125 mL ) light cottage cheese (1%)
¼ cup ( 60 mL ) finely chopped sweet red pepper
¼ cup ( 60 mL ) finely chopped celery
2 tbsp ( 30 mL ) finely chopped green onion
1 tbsp ( 15 mL ) chopped fresh parsley
1 tbsp ( 15 mL ) light mayonnaise
1/8 tsp ( 0.5 mL ) salt
1/8 tsp ( 0.5 mL ) pepper
2 whole wheat pita breads
4 lettuce leaves

Steps:

  • Coarsely chop eggs in medium bowl with fork.
  • Add cottage cheese, red pepper, celery, green onion, parsley, mayonnaise salt and pepper; mix well.
  • Cut pita breads in half; open each pockets and line with lettuce leaf. Fill with egg salad mixture, about ½ cup (125 mL) for each pocket.

Nutrition Facts :

EGG SALAD PITA



Egg Salad Pita image

Tasty crunchy lunch! This is DH's recipe, I have been off my feet for the past week and he "threw this together" for lunch one day, it's really good! I was only able to get photos of this meal, he spoiled me, made meals all week while I was down. (Time does not include boiling the eggs.)

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 eggs, hard boiled
1/2 small onion, chopped
1 teaspoon creamed horseradish, hot
1 teaspoon Worcestershire sauce
1 tablespoon fat-free mayonnaise
1/4 teaspoon pepper
2 whole wheat pita bread, cut in half
4 tablespoons fat free cream cheese
4 large lettuce leaves
1 tomatoes, sliced
1/2 small red pepper, sliced in rounds (or green)
12 slices English cucumbers

Steps:

  • Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
  • Open pita bread to make a pocket, spread cream cheese inside on both sides.
  • Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.

EGG SALAD PITAS



Egg Salad Pitas image

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.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3-6 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY



Middle Eastern Pita Salad (Fattoush Salad) Recipe by Tasty image

Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 17

2 small pita rounds
½ cup olive oil, plus 2 tbs
salt, to taste
2 medium hearts romaine lettuce
1 medium cucumber
2 cups cherry tomato
5 scallions
½ cup radish, sliced
1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
1 ½ lemons, juiced
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 teaspoons ground sumac, or lemon zest
¼ teaspoon allspice
pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
  • Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
  • Seed the cucumber, dice it, and add it to the salad bowl.
  • Cut the tomatoes in half and add them to the salad bowl.
  • Mince the scallions and add them to the salad bowl.
  • Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
  • In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
  • Pour the dressing over the salad.
  • Break the crispy pitas into small pieces and add to the salad. Toss well.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

EGG SALAD POCKETS



Egg Salad Pockets image

"Here's a delectable and filling sandwich that's perfect for spring and summer outings." Karen Ann Bland - Gove, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 497 calories, Fat 27g fat (10g saturated fat), Cholesterol 462mg cholesterol, Sodium 1148mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

EGG AND TOMATO SALAD SANDWICHES (PITA BREAD)



Egg and Tomato Salad Sandwiches (Pita Bread) image

Make and share this Egg and Tomato Salad Sandwiches (Pita Bread) recipe from Food.com.

Provided by ImPat

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 eggs (hard boiled)
85 g low-fat mayonnaise or 1/4 cup low-fat mayonnaise
1 teaspoon English mustard
1 tablespoon white wine vinegar
2 tablespoons sour cream
salt
pepper
2 tomatoes (deseeded and chopped)
1 red capsicum (bell pepper deseeded and chopped)
1 potato (cooked and chopped)
2 spring onions (green chopped)
4 whole wheat pita bread (wholemeal)

Steps:

  • Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
  • Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
  • Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
  • Carefully split the pitas in half to form pockets and fill the pockets with the salad.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

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