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Egg Salad Pockets

Total Time

Prep/Total Time: 20 min.

Makes

3 servings

“Here’s a delectable and filling sandwich that’s perfect for spring and summer outings.” Karen Ann Bland — Gove, Kansas
Egg Salad Pockets Recipe photo by Taste of Home

Ingredients

  • 3 ounces cream cheese, softened
  • 1/4 cup Miracle Whip
  • 1 celery rib, finely chopped
  • 2 tablespoons finely chopped onion
  • 1 tablespoon sweet pickle relish
  • 3/4 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 6 hard-boiled large eggs, chopped
  • 3 pita breads (6 inches), halved
  • 6 lettuce leaves

Directions

  1. In a small bowl, combine cream cheese and Miracle Whip. Add the celery, onion, relish, dill weed, salt and mustard. Gently stir in eggs. Line pita halves with lettuce; fill each with 1/2 cup egg salad.

Nutrition Facts

2 each: 497 calories, 27g fat (10g saturated fat), 462mg cholesterol, 1148mg sodium, 42g carbohydrate (6g sugars, 2g fiber), 21g protein.

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