Eggsaladpita Recipes
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD PITAS
I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3-6 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.
Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
EGG SALAD PITA
Tasty crunchy lunch! This is DH's recipe, I have been off my feet for the past week and he "threw this together" for lunch one day, it's really good! I was only able to get photos of this meal, he spoiled me, made meals all week while I was down. (Time does not include boiling the eggs.)
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
- Open pita bread to make a pocket, spread cream cheese inside on both sides.
- Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.
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