Egg salad and cucumbers fill pita bread pockets in these easy picnic sandwiches.
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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
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, onion and sprouts, if desired.
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To pack along, place egg mixture, cucumbers, onion and alfalfa sprouts in individual containers. Keep refrigerated in cooler until ready to assemble sandwiches.
COLLECTION
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