Avocado Egg Pita

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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Egg salad is made extra creamy with the addition of avocado and yogurt. This is easy to make and enjoy on any of your favourite bread. Tucking it into a pita with tomatoes makes for a surefire way to not lose any of the filling every time you bite into it.



  1. Place eggs in a small saucepan and cover with water. Bring to a boil. Remove from heat; cover and let stand for 10 minutes. Drain well and rinse with cold water. Remove shells and place eggs in a bowl.
  2. Add avocado, yogurt, salt and pepper. Using a fork, mash coarsely. Stir in celery and parsley.
  3. Divide mixture among pita halves. Add tomato and sprinkle with cheese, if using.
  4. Toasted Pita: Place stuffed pitas on baking sheet and toast in preheated 400 F (200 C) oven for about 5 minutes or until toasted and cheese is melted.
Nutrition Facts
Avocado Egg Pita
Amount Per Serving
Calories 310 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 24g 120%
Cholesterol 185mg 62%
Sodium 380mg 16%
Total Carbohydrates 13g 4%
Dietary Fiber 7g 28%
Sugars 1g
Protein 14g 28%
Vitamin A 15%
Vitamin C 20%
Calcium 20%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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