Egg Salad Pita Sandwich

Egg Salad Pita Sandwich


[typical values per 100g]:

Calories: 313

Protein: 15.2 g

Carbohydrates: 50.9 g

Sugars: 11.9 g

Fat: 7 g

Saturated Fat: 1.1 g

Fiber: 7.3 g

Sodium: 639.1 mg

Preparation: 5 Minutes

Cook Time: 15 Minutes

Serves: 1

Storage Info: N/A

1. Note: Egg may be cooked ahead of time and cooled in refrigerator.

2. Place egg in small saucepan and add enough cold water to cover egg.

3. Bring water to boiling over high heat.

4. Reduce heat to a simmer and cover saucepan with a lid.

5. Cook egg for 15 minutes; drain and allow to cool.

6. Meanwhile, wash celery and lettuce. Chop celery finely.

7. When egg has cooled, chop it and combine it in a small bowl with celery, mayonnaise, and mustard. Mix thoroughly.

8. Cut pita in half and stuff each half with one lettuce leaf and half of egg mixture.

9. Serve sandwich with a glass of cold milk and fresh strawberries that have been washed and trimmed.

Nutrition bug value


1 egg white, uncooked

½ celery stalk, medium

2 lettuce leaves

1 tbsp mayonnaise, low-fat 

¼ tsp dijon mustard

1 pita, whole-wheat, large  

4 fl oz milk, fat-free 

4 strawberries, whole, fresh