Egg Salad Supreme in a Pocket
photo by Aunt Cookie
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 6 eggs, boiled, chopped
- 78.78 ml celery, chopped
- 78.78 ml green pepper, chopped
- 29.58 ml pimiento, chopped
- 78.78 ml tartar sauce
- 2 (12 inch) pita pocket bread, halved
- lettuce leaf
directions
- Boil eggs for 15 minutes, drain and run cold water over eggs to stop them from cooking.
- In medium bowl, combine all ingredients except pocket bread and lettuce.
- Cover; refrigerate at least one hour to blend flavors.
- Fill each pocket bread half with about 1/2 cup egg mixture.
- Garnish with lettuce.
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RECIPE SUBMITTED BY
Charlotte J
United States