Herbed Egg Salad In Pitas Food

EGG SALAD PITAS

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.

EGG SALAD PITAS

Steps:

• Coarsely chop eggs in medium bowl with fork.
• Add cottage cheese, red pepper, celery, green onion, parsley, mayonnaise salt and pepper; mix well.
• Cut pita breads in half; open each pockets and line with lettuce leaf. Fill with egg salad mixture, about ½ cup (125 mL) for each pocket.

LEMON HERB EGG SALAD

Steps:

• Peel the hard boiled eggs and then roughly chop into half inch chunks. For instructions on how to perfectly hard boil eggs (including photos), click here.
• In a medium bowl, prepare the dressing by combining the mayonnaise, lemon juice, dijon mustard, salt, and pepper. Stir until mixed. Chop the herbs roughly and then add to the dressing. Begin with about one teaspoon, taste and then add more if desired. The herbal flavor will become more pronounced after refrigeration.
• Stir the chopped eggs into the dressing. Either refrigerate until ready to serve or serve immediately. Serve on a sandwich, over a bed of lettuce, or with your favorite crackers.

EGG SALAD PITA

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.

EGG AND TOMATO SALAD SANDWICHES (PITA BREAD)

Steps:

• Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
• Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
• Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
• Carefully split the pitas in half to form pockets and fill the pockets with the salad.

HERB-RUBBED PITAS

Steps:

• Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
• Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

HERBED TOASTED PITA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
• In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
• Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
• Right before serving, add the pita and dressing to the salad. Toss well to coat.

CURRIED EGG SALAD IN MINI PITAS

Steps:

• Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.
• Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.

HERBED EGG SALAD IN PITAS

Steps:

• Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula. Season with salt and pepper.
• Cut 1 inch from the top of each pita to open the pocket. Fill each with egg salad, dividing evenly. Refrigerate in an airtight container until ready to serve, up to 4 hours.