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Egg Salad Cucumber Pitas
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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

How to make

  1. STEP 1

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

  2. STEP 2

    Fill each pita bread half with 1/3 cup egg mixture; top with cucumbers, 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.

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