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Egg Salad with Snap Peas & Radishes on Pita Crisps
Rated 5.0 stars by 1 users
Category
Burgers & Sandwiches
Makes
2 servings
Active Time
15 minutes
Total Time
15 minutes
Calories
480
Creator
Culinary Genie
This egg salad is so fresh tasting with Garden Herbs Seasoning Blend and snap peas. Served on toasted pitas with fresh radishes.
Ingredients
-
2 flax, oat bran & whole wheat pitas (such as Joseph’s™), cut into quarters
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1 teaspoon Extra Virgin Olive Oil
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4 hard-boiled large eggs, peeled and chopped
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½ cup sliced (¼-inch thick) fresh sugar snap pea pods
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4-5 tablespoons mayonnaise
-
1½-2 teaspoons Garden Herbs Seasoning Blend
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3 radishes, very thinly sliced
-
Fresh arugula leaves
Directions
Preheat oven to 425°F. Place pita quarters on a large baking sheet. Brush with Extra Virgin Olive Oil. Bake 4-5 minutes or until crispy (they should still have a little softness, but mostly crispy). Cool.
Meanwhile, in medium bowl combine eggs, pea pods, mayonnaise and Garden Herbs Seasoning Blend. Mix to combine.
Place radish slices on pitas; top with egg salad and garnish with arugula leaves.
Nutrition
Serving Size
1 serving
Calories 480,
Total Fat
39 g,
Saturated Fat
7 g,
Cholesterol
385 mg,
Sodium
590 mg,
Carbs
14 g,
Fiber
3 g,
Sugar
2 g,
Protein
20 g