Egg Salad Cucumber Pitas

Name: Egg Salad Cucumber Pitas
Prep time: 15 min
Total time: 15 min
Yield: 4 sandwiches
Ingredients: 1/4 cup stone-ground mustard; 8 large Land O Lakes® Eggs hard-cooked, peeled, cooled, coarsely chopped; 2 tablespoons chopped chives; 2 tablespoons sour cream; 1/4 teaspoon salt; 4 whole wheat or white pita pocket breads, cut in half; 2 medium cucumbers, thinly sliced; 1 medium red onion, thinly sliced; 1/2 cup alfalfa sprouts, if desired

Egg salad and cucumbers fill pita bread pockets in these easy picnic sandwiches.

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15 min

Prep Time

15 min

Total Time

sandwiches

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Ingredients

¹/₄ cup stone-ground mustard

8 large Land O Lakes® Eggs, hard-cooked, peeled, cooled, coarsely chopped

2 tablespoons chopped chives

2 tablespoons sour cream

¹/₄ teaspoon salt

4 whole wheat or white pita pocket breads, cut in half

2 medium cucumbers, thinly sliced

1 medium red onion, thinly sliced

¹/₂ cup alfalfa sprouts, if desired

How to make

STEP 1

Combine mustard, eggs, chives, sour cream and salt in bowl.
STEP 2

Fill each pita bread half with 1/3 cup egg mixture; top with cucumbers, red onion and sprouts, if desired.

Tip #1

To pack along, place egg mixture, cucumbers, onion and alfalfa sprouts in individual containers. Keep refrigerated in cooler until ready to assemble sandwiches.

320 Calories

13 Fat (g)

375 Cholesterol (mg)

710 Sodium (mg)

34 Carbohydrates (g)

5 Dietary Fiber

19 Protein (g)

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