Cheese Deviled Egg Salad in a Pita
Recipe: #6136
August 07, 2012
Categories: Snacks, Eggs, Tomato, Pacific Northwest Pacific Rim, Brunch, Game/Sports Day, Halloween, Picnic, Fresh Tomatoes, more
"An easy tasty lunch!"
Original is 2 servings
Ingredients
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 by Step Method
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!
Tips
No special items needed.
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