Recipe: Egg Salad Pockets (make ahead)
SandwichesEGG SALAD POCKETS
3 tablespoons sour cream
1/4 teaspoon fresh dill weed or 1/8 teaspoon dried dill weed
4 hard-cooked eggs, chopped
4 thin cucumber slices
4 thin tomato slices
2 whole-wheat pita breads, cut in half
Put the sour cream and dill weed into a bowl. Stir with a spatula until the ingredients are well blended and you can't see any clumps of dill weed.
Add the eggs to the bowl and gently stir until they are evenly coated with the sour cream mixture.
Cover the bowl with the plastic wrap or foil and refrigerate several hours or overnight.
When you're ready to pack the pocket sandwiches, put 1 cucumber slice and 1 tomato slice into each pita pocket. Carefully spoon 1/4 cup of the egg salad into each pita pocket.
Makes 4 servings
Source: The American Egg Board
3 tablespoons sour cream
1/4 teaspoon fresh dill weed or 1/8 teaspoon dried dill weed
4 hard-cooked eggs, chopped
4 thin cucumber slices
4 thin tomato slices
2 whole-wheat pita breads, cut in half
Put the sour cream and dill weed into a bowl. Stir with a spatula until the ingredients are well blended and you can't see any clumps of dill weed.
Add the eggs to the bowl and gently stir until they are evenly coated with the sour cream mixture.
Cover the bowl with the plastic wrap or foil and refrigerate several hours or overnight.
When you're ready to pack the pocket sandwiches, put 1 cucumber slice and 1 tomato slice into each pita pocket. Carefully spoon 1/4 cup of the egg salad into each pita pocket.
Makes 4 servings
Source: The American Egg Board
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