Herbed Egg Salad In Pitas Recipes

EGG SALAD PITAS

Egg Salad Pitas image

Satisfy your craving for something cheesy with these egg salad pitas. Add chopped sweet red pepper and cottage cheese right into the filling, then stuff into pita halves for a quick and easy lunch.

Time 10m

Yield Serves: 4

Number Of Ingredients 11

Ingredients

6 hard boiled eggs, peeled
½ cup ( 125 mL ) light cottage cheese (1%)
¼ cup ( 60 mL ) finely chopped sweet red pepper
¼ cup ( 60 mL ) finely chopped celery
2 tbsp ( 30 mL ) finely chopped green onion
1 tbsp ( 15 mL ) chopped fresh parsley
1 tbsp ( 15 mL ) light mayonnaise
1/8 tsp ( 0.5 mL ) salt
1/8 tsp ( 0.5 mL ) pepper
2 whole wheat pita breads
4 lettuce leaves

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.

Nutrition Facts :

HERBED TOASTED PITA SALAD

Herbed Toasted Pita Salad image

Provided by Ellie Krieger

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 (6-inch) whole-wheat pita breads with pockets
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup chopped fresh flat-leaf parsley
1/4 cup sliced scallions
1/2 cup chopped fresh mint leaves
1 English cucumber, cored, halved lengthwise and thinly sliced
1 pint grape tomatoes, halved

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.

Nutrition Facts : Calories 150 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 4 grams

HEALTHY EGG SALAD WITH FRESH HERBS

Healthy Egg Salad With Fresh Herbs image

This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).

Provided by blucoat

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 large eggs, hard-boiled and finely chopped
1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
2 celery ribs, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
salt & freshly ground black pepper
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
2 tablespoons fresh lemon juice
1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 (6 ounce) bag baby arugula

Steps:

Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : Calories 127.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 187.1, Sodium 112.6, Carbohydrate 3.8, Fiber 0.7, Sugar 2.1, Protein 7.6

EGG AND HERB SALAD

Egg and Herb Salad image

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 30m

Yield Serves four to six

Number Of Ingredients 14

Ingredients

8 large eggs, hard-boiled (see below) and finely chopped
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
Salt
freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmann's or Best Foods mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 6-ounce bag baby arugula

Steps:

To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

HERBED EGG SALAD IN PITAS

Herbed Egg Salad in Pitas image

Categories Bread Salad Egg

Yield serves 4

Number Of Ingredients 10

Ingredients

12 hard-cooked eggs, peeled, cut into 1/4-inch dice
1/2 cup mayonnaise
2 teaspoons finely chopped fresh dill
2 teaspoons finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chives
2 scallions, white parts only, finely chopped
Zest of 1 lemon
2 teaspoons drained capers, rinsed
Coarse salt and freshly ground pepper
4 pita breads

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.

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