Description
A light and refreshing egg salad stuffed in pita bread.
Ingredients
Scale
- 4 eggs (see notes)
- 2 T Greek Yogurt (see notes)
- 1 T mayo
- 2 tsp. Dijon mustard
- 2 T thinly-sliced green onion
- 8 green olives, finely chopped
- salt and fresh-ground black pepper to taste
- 2 romaine lettuce leaves, thinly sliced
- 2 Joseph’s Flax, Oat Bran, and Whole Wheat Pita Bread (see notes)
Instructions
- Cook eggs according to directions for Perfect Hard-Boiled Eggs.
- Let eggs cool, then peel and chop the eggs and put them into a small bowl.
- While eggs cook, mix together the fat-free Greek yogurt, mayo, and Dijon.
- Thinly slice green onions and chop the green olives.
- Mix mustard mixture into the chopped eggs and then mix in the sliced green onion and chopped olives.
- Cut the pita bread in half and separate the inside edge so it can be filled.
- Spread 1/4 the egg mixture on to the bottom side of each pita half and stuff 1/4 the sliced lettuce on top of it.
- Serve right away.
Notes
- For perfect hard-boiled eggs, bring water to a boil, add eggs, reduce heat to low, and simmer for 9-12 minutes depending on desired doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita half
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg