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Egg Salad Pita Pockets is for Lunch.

Egg Salad Pita Pockets takes 20 minutes to prepare.

Egg Salad Pita Pockets takes several minutes to cook.

Egg Salad Pita Pockets makes 6 servings.

The ingredients for Egg Salad Pita Pockets are:

Egg Salad
6 large eggs
.25 cup mayonnaise
.25 tsp salt
.25 tsp paprika
2 long stalks of celery
Pita Pockets
3 pita bread rounds, each about 6 inches in diameter
1 avocado
1 medium tomato
1 cup alfalfa sprouts

Here is how you make Egg Salad Pita Pockets:

Place the eggs in a medium saucepan and add water until 1 inch above the eggs. Bring to a boil, then reduce heat and cook eggs on low boil for about 10 minutes.Remove saucepan from heat; drain and run cold water over the eggs so they stop cooking and are cool enough to handle.Peel the eggs and place on a cutting board. Cut each egg in half and remove the yolks of 3 eggs, then chop into .5-inch pieces.Place in a medium mixing bowl and add to remaining egg salad ingredients. Mix.Serve in sandwiches or cover tightly and refrigerate for up to 2 days.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user AMYKIMIKO.

The nutritional information for Egg Salad Pita Pockets is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 231.7

• Total Fat: 10.4 g
• Cholesterol: 108.8 mg
• Sodium: 361.1 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 3.7 g
• Protein: 8.8 g