Egg and Tomato Salad Sandwiches (Pita Bread)
"Love egg salad and this one is from The Family Kitchen Healthy Fast-Food cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (282.5 g)
- Calories 289.4
- Total Fat - 11.2 g
- Saturated Fat - 3.1 g
- Cholesterol - 215.9 mg
- Sodium - 408.9 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 3.7 g
- Sugars - 4.2 g
- Protein - 12.1 g
- Calcium - 83.3 mg
- Iron - 2.7 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
Step 2
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.
Step 3
Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
Step 4
Carefully split the pitas in half to form pockets and fill the pockets with the salad.
Tips
No special items needed.
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