Egg Salad with Pita Bread
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A good alternative for lunch, the pitta bread with egg salad and tomatoes
26 February, 2013
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 peppers
1 each, pepper
Potatoes
1 each, cooked, chopped
Scallion
2 each, chopped
Bread
4 eachm wholemeal
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.
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