Curried Egg-'n' Cheese-Salad Pitas
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small tomato 4 hard-cooked eggs 1/2 cup cream-style cottage cheese
1/2 of a 2-1/2-ounce can sliced pitted ripe olives 1/2 of a stalk celery 2 tablespoons mayonnaise or salad dressing
1 to 2 teaspoons curry powder 1/4 teaspoon onion salt 1/8 to 1/4 teaspoon pepper
2 large pita bread rounds or 4 croissants



1 Slice tomato, then set aside. If necessary, remove shells from eggs. Drain cottage cheese and olives. Chop celery.
2 Place eggs in a medium mixing bowl. Using a pastry blender or potato masher, chop eggs. Add the drained cottage cheese, mayonnaise or salad dressing, curry powder, onion salt, and pepper. Stir till well blended. Then stir in olives and celery.
3 To serve, cut pita bread rounds crosswise in half, then open pita pockets. Or, split croissants. Line insides of pita pickets or bottom halves of croissants with tomato slices. Spoon the egg mixture into the pita pockets or onto croissant bottoms. Add croissant tops.

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