Egg Salad Cucumber Pitas |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 sandwiches | 15 minutes | N/A | 260 | N/A | 9g | 650mg | 33g | 14g | 250mg |
| INGREDIENTS: | ||
| 4 hard-cooked eggs, coarsely chopped | 1/4 cup stone-ground mustard | 1 tablespoon chopped fresh chives |
| 1 tablespoon sour cream (Regular, Light or No-Fat) | 1/4 teaspoon salt | 1 (9-ounce) package (4) whole wheat or white pita bread, cut in half |
| 2 medium cucumbers, thinly sliced | 1 medium red onion, thinly sliced | 1 cup alfalfa sprouts |
| 1 | In medium bowl stir together eggs, mustard, chives, sour cream and salt. |
| 2 | To assemble sandwiches, fill each pita bread half with 1/4 cup egg mixture; to with 1/4 cucumbers, onion and sprouts. |