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Egg Salad Pitas
- 6 hard-boiled eggs, peeled, chopped
- 1/4 cup (62.5ml) mayonnaise or salad dressing
- 1/3 cup (75ml) finely chopped celery
- 2 tbsp (30 ml) finely chopped green onion
- 1 1/2 cups (375 ml) shredded cheddar cheese
- Salt and pepper
- 4 pita bread rounds, halved
- Alfalfa sprouts
Directions:
1. In medium bowl, combine eggs, mayonnaise, celery and onions. Stir in cheddar cheese. Add salt and pepper to taste.
2. Partially open each pita bread half and line with sprouts. Divide egg mixture evenly among pita pockets.
Yields: 4 servings
Source: http://www.dairygoodness.ca