Egg and Tomato Salad Sandwiches (Pita Bread)
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15795
Ingredients
- 4 large eggs (hard boiled I steam my eggs hard)
- 85 grams low-fat mayonnaise (or 1/4 cup low-fat mayonnaise)
- 1 teaspoon prepared mustard (English mustard)
- 1 tablespoon white wine vinegar
- 2 tablespoons sour cream
- Salt
- Pepper
- 2 tomatoes (deseeded and chopped)
- 1 red capsicum (bell pepper deseeded and chopped)
- 1 cooked potato (chopped)
- 2 spring onions (green chopped)
- 4 whole wheat pita bread (wholemeal)
How to Make
-
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.
Nutritional Facts
- 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