Egg Salad: Recipe for Egg Salad

Recipe

Main course

Egg Salad with Pita Bread

By FDL

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A good alternative for lunch, the pitta bread with egg salad and tomatoes

Ingredients

Eggs 4 each, hard boiled
Mayonnaise 80 g, low fat
Mustard 1 tbsp, English
Vinegar 1 tbsp, white
Cream 2 tbsp, sour
Salt
Pepper
Tomatoes 2 each
Red Bell 1 each, pepper
Potato 1 each, cooked, chopped
Scallion 2 each, chopped
Bread 4 eachm wholemeal

Info box

Preparation time 10 m
Cooking time 25 m
Recipe category Main course
Recipe yield 4

Preparation

Peel the eggs and cut in half and remove the yolks. Chop the whites.

Push the egg yolk through a fine mesh sieve, then mix to a smooth paste together with the mayonnaise, mustard, vinegar and soured cream. Season to taste with salt and pepper.

Mix the dressing with the tomatoes, pepper, potatoes, egg white and spring onions.

Carefully split the pittas in half to form pockets. Fill the pockets with the salad.

The Week in Bites
22 January 2017

Recipe

Main course