Cheese Deviled Egg Salad in a Pita

Write Review

2
Servings

15m
Prep Time

0m
Cook Time

15m
Ready In

Recipe: #6136

August 07, 2012

recipe by:
Derf "RIP" Forever in our Kitchen

Print

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Derf "RIP" Forever in our Kitchen

"An easy tasty lunch!"

Original recipe yields 2 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

1 (8 or 9 inch) pita bread, sliced in half and opened
2 tablespoons butter (or margarine or sauce of your choice)
2 hard boiled eggs
2 ounces Philadelphia type herb & garlic cheese spread (I use 95% fat free)

1/2 teaspoon Dejon mustard
Salt and pepper to taste
6 cherry tomatoes, sliced in half

Nutritional

Serving Size: 1 (506.6 g)
Calories 320.5
Total Fat - 21.5 g
Saturated Fat - 7.4 g
Cholesterol - 27.2 mg
Sodium - 283.2 mg
Total Carbohydrate - 29.5 g
Dietary Fiber - 5.4 g
Sugars - 20.2 g
Protein - 7.8 g
Calcium - 90.2 mg
Iron - 2.4 mg
Vitamin C - 91.2 mg
Thiamin - 0.3 mg

Step 1

In a small bowl mash the eggs; add the herb & garlic philly cheese and mash into the eggs until well combined. Stir in the mustard and salt and pepper.

Step 2

Open the pita halves, line each with butter or sauce of your choice, I used Big Mac sauce, (recipe is in zazz). Place 4 cherry tomato halves along the bottom of the pita halves. Place half of the egg/cheese mixture on top of the cherry tomatoes in each pita half. Place 2 cherry tomato halves on top of the egg/cheese mixture.

Step 3

Cut each filled pita half in half again; can serve either 4 quarters separately or 2 quarters each. Refrigerate until ready to serve and serve with Napkins!