Egg salad and cucumbers fill pita bread pockets in these easy picnic sandwiches.
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14 cup stone-ground mustard
8 large Land O Lakes® Eggs, hard-cooked, peeled, cooled, coarsely chopped
2 tablespoons chopped chives
2 tablespoons sour cream
14 teaspoon salt
4 whole wheat or white pita pocket breads, cut in half
2 medium cucumbers, thinly sliced
1 medium red onion, thinly sliced
12 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.
To pack along, place egg mixture, cucumbers, onion and alfalfa sprouts in individual containers. Keep refrigerated in cooler until ready to assemble sandwiches.
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