Ingredients for Salmon Egg Salad Stuffed Pitas
- 1 cup cooked and flaked salmon
- Hard Boiled Eggs
- 1/4 cup mayonnaise
- 2 tablespoons chopped green onions
- Fresh Dill
- 1 teaspoon lemon zest
- Fresh Ground Black Pepper
- Pita Bread Rounds
- Roma Tomato
- Romaine Lettuce
- Seedless Cucumber
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How to Make Salmon Egg Salad Stuffed Pitas
- Hard-boil 4 large eggs. Once cool, peel and chop them.
- In a medium bowl, combine the chopped eggs with 1/4 cup mayonnaise, 2 tablespoons chopped green onions, 1 tablespoon chopped fresh dill, and 1 teaspoon lemon zest. Gently mix.
- Add 1 cup cooked and flaked salmon to the egg salad mixture. Season with salt and pepper to taste.
- Cut 4 pita breads in half.
- Divide the salmon-egg salad evenly among the 8 pita pockets.
- Fill each pita with 2-3 lettuce leaves, 1/4 cup sliced tomatoes, and 1/4 cup cucumber slices.
- Top with freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
8g
Carbs
7g
