Name: Dillicious Egg Salad Pita
Cook time: 8 min
Yield: 4

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Portions:
4

Serving Size:
2/3 cup egg salad + 1 pita

Diet Types:

Diabetes
Dialysis

Ingredients

8 large eggs
1/4 cup onion
1/3 cup reduced-fat mayonnaise
1/2 cup plain nonfat Greek yogurt
1 teaspoon mustard powder
1 tablespoon fresh dill weed
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Dash of paprika
4 whole wheat pitas, 6-inch size
4 butterhead lettuce leaves

Preparation

Cover the eggs with water in medium saucepan. Once the water is boiling, cover and turn the heat off.
Drain the eggs after 10 minutes. Cover with ice and water until cooled.
Peel the eggs and chop or grate to desired consistency. Chop the onion and dill weed.
In a medium bowl mix all the ingredients together until well blended.
Chill at least one hour in the refrigerator before serving.
Cut pitas in half and place 1/3 cup egg salad and 1/2 lettuce leaf in each pita half.

Helpful hints

For additional protein, Greek yogurt may be used in place of sour cream.
Onion may be replaced with 1 tablespoon dried onion flakes or 1/8 teaspoon onion powder.
If fresh dill weed is unavailable substitute with 1 teaspoon dried dill weed.
Serve on a lettuce leaf or with 6 low sodium crackers instead of pita if desired. Sodium is reduced to 325 mg per serving.
Keep this salad cold in an insulated bag if transporting to eat away from home.

Nutrients per serving

Calories 400

Protein 22 g

Carbohydrates 35 g

Fat 19 g

Cholesterol 380 mg

Sodium 614 mg

Potassium 254 mg

Phosphorus 350 mg

Calcium 107 mg

Fiber 3.8 g

Renal and renal diabetic food choices

2 meat
2 starch
1-1/2 fat

Carbohydrate choices

Submitted by: DaVita renal dietitian Vicky from Illinois.

Related Tags: Bread Easy Stove Top Egg Refrigerator Vegetarian

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