Smoked Salmon and Egg Salad Pitas

We’ve all had smoked salmon or egg salad sandwiches, but when I tried them together they were incredible. I’ve stuffed them into a pita lined with spinach.

1. Place the eggs in a saucepan, cover with water and bring to a boil. Reduce the heat, but keep it at a rolling boil, and cook the eggs for 15 minutes. Drain and cool the eggs under cold running water. Peel, and mash in a large bowl. Add the green onion, celery, red pepper, mayonnaise, sour cream, salt and pepper.

2. Cut each of the pitas in half and stuff each with 4 cup of the baby spinach. Divide the egg salad and smoked salmon among the pita halves.

3 large eggs
1/3 cup finely chopped green onion
1/3 cup diced celery
1/3 cup diced red bell pepper
2 Tbsp light mayonnaise
1 Tbsp low-fat sour cream
pinch of salt and pepper
4 large whole wheat pitas
2 cups baby spinach leaves
3 oz smoked salmon, cut into strips

Nutritional Analysis per Serving (1/2 pita)

Calories 122
Protein 7 g
Fat 4.5 g
Saturated Fat 0.9 g
Carbohydrates 14 g
Cholesterol 84 mg
Sodium 306 mg
Fiber 2.2 g

Prep Time: 10 minutes
Cook Time: n/a

Make Ahead: Prepare early in the day and refrigerate.

Serves 8

Nutrition Watch: Celery contains potassium and sodium, the central minerals for regulating fluid balance and stimulating urine production, thereby helping to free the body of excess fluid.