Egg and Tomato Salad Sandwiches (Pita Bread) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Love egg salad and this one is from The Family Kitchen Healthy Fast-Food cookbook. Ingredients:
4 eggs (hard boiled) |
85 g low-fat mayonnaise or 1/4 cup low-fat mayonnaise |
1 teaspoon 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 potato (cooked and chopped) |
2 spring onions (green chopped) |
4 whole wheat pita bread (wholemeal) |
Directions:
1. Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
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.
3. Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
4. Carefully split the pitas in half to form pockets and fill the pockets with the salad.
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