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Egg Salad-Filled Pita

2 servings

  • 4 hard-boiled chopped eggs
  • 1 to 1 1/2 teaspoons curry powder
  • 1 Tablespoon grated onion
  • 1/4 teaspoon salt
  • 2 Tablespoons chopped parsley
  • 1/4 cup finely diced peeled,
       seeded cucumber
  • 2 Tablespoons light salad dressing
       or nonfat mayonnaise
  • 2 whole wheat pitas, halved
  •    alfalfa sprouts

1. Place eggs (I always cook up an extra egg in case of breakage while cooking) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 15 minutes. Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

2. Combine eggs, mayonnaise or salad dressing, curry, onion, salt, parsley, and cucumber in a medium-sized bowl. mix well & chill.

3. Fill the pita pockets with the mixture and top with sprouts.

NOTE: For a lower fat/cholesterol recipe ... cook up 5 hard-boiled eggs but throw away the yolks from 4 of them.

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 98
Percent Total Calories From: Fat 36%, Protein 25%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 425mg, Sodium 818mg, Total Carbohydrate 27g, Dietary Fiber 1g, Protein 17g, Vitamin A 949 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units

Bon appetit!

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