Herbed Egg Salad In Pitas Recipes

EGG SALAD PITAS

I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3-6 servings.

Number Of Ingredients 15

Egg Salad Pitas image

Steps:

In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.

Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

Ingredients

2/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon salt
6 hard-boiled large eggs, coarsely chopped
1/2 cup shredded cheddar cheese
1 small onion, finely chopped
1 large carrot, grated
2 bacon strips, cooked and crumbled
3 pita breads (6 inches), halved
Lettuce leaves and sliced tomatoes, optional

HERBED TOASTED PITA SALAD

Provided by Ellie Krieger

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Herbed Toasted Pita Salad image

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

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

HERB-RUBBED PITAS

Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 32 chips

Number Of Ingredients 7

Herb-Rubbed Pitas image

Steps:

Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

Ingredients

1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 to 6 pitas, sliced horizontally if thick

EGG AND HERB SALAD

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

Egg and Herb Salad image

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

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

EGG SALAD PITA

Tasty crunchy lunch! This is DH's recipe, I have been off my feet for the past week and he "threw this together" for lunch one day, it's really good! I was only able to get photos of this meal, he spoiled me, made meals all week while I was down. (Time does not include boiling the eggs.)

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Egg Salad Pita image

Steps:

Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
Open pita bread to make a pocket, spread cream cheese inside on both sides.
Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.

Ingredients

4 eggs, hard boiled
1/2 small onion, chopped
1 teaspoon creamed horseradish, hot
1 teaspoon Worcestershire sauce
1 tablespoon fat-free mayonnaise
1/4 teaspoon pepper
2 whole wheat pita bread, cut in half
4 tablespoons fat free cream cheese
4 large lettuce leaves
1 tomatoes, sliced
1/2 small red pepper, sliced in rounds (or green)
12 slices English cucumbers