Avocado Egg Pita
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.
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Yield 4 people
Ingredients
- 4 Eggs
- 1 small Avocado chopped
- 3 tbsp Plain 0% Greek Yogurt
- 1/4 tsp Salt
- Pinch Fresh Ground Pepper
- 3 tbsp Finely Chopped Celery
- 2 tbsp Chopped Fresh Parsley or Basil
- 1 Large Tomato, sliced
- 2 Whole Wheat Pita Bread halved
- 1/4 cup Shredded Old Cheddar Cheese
Instructions
- 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.
- Add avocado, yogurt, salt and pepper. Using a fork, mash coarsely. Stir in celery and parsley.
- Divide mixture among pita halves. Add tomato and sprinkle with cheese, if using.
- 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.
Estimated Cost Per Serving:
Nutrition Facts
Avocado Egg Pita
Per
169 g
Calories
210
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3.5
g
22
%
Carbohydrates
14
g
5
%
Fibre
2
g
8
%
Sugars
2
g
2
%
Protein
12
g
24
%
Cholesterol
195
mg
65
%
Sodium
350
mg
15
%
Potassium
405
mg
12
%
Vitamin A
750
IU
15
%
Vitamin C
16.5
mg
20
%
Calcium
99
mg
10
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards