05 May Avocado Egg Salad Stuffed Pita
Avocado Egg Salad Stuffed Pita
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- Serving size: 1 sandwich
Recipe type: Main Dishes (Vegetarian)
Prep time:
Cook time:
Total time:
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 6 large eggs
- 2 avocados, halved and pitted
- 2 tbsp (30 mL) light mayonnaise
- 2 tbsp (30 mL) nonfat plain Green yogurt
- 2 tbsp (30 mL) chopped fresh dill
- Juice of ½ lemon
- ¼ tsp (1 mL) salt
- ⅛ tsp (0.5 mL) ground black pepper
- 6 large whole wheat pitas
- 6 leaves lettuce, halved
- 2 plum (Roma) tomatoes, thinly sliced
Instructions
- In a medium pot, cover the eggs with water. Place the pot over high heat and bring the water to a boil. Boil the eggs for 3 minutes, then remove the pot from the heat, cover, and let the eggs stand for 15 minutes. Drain the water from the pot, and run cold water over the eggs until they are completely cool, about 10 minutes. Peel the eggs and coarsely chop.
- Place the chopped eggs in a medium bowl. Using a spoon, scoop the avocados out of their skins and add to the eggs. Using the back of a form or a potato masher, mash the egg and avocado mixture. Add the mayonnaise, yogurt, dill, lemon juice, salt and pepper and stir until combined.
- Slice 1 inch (2.5 cm) from the top of the pitas to open them.
- Stuff each of the pitas with an even amount of lettuce and tomatoes. Add about ½ cup (125 mL) of the egg mixture. Serve immediately.
No Comments