Egg Salad Pockets



  • 3 tablespoons sour cream
  • 1/4 teaspoon fresh dill weed or 1/8 teaspoon dried dill weed
  • 4 hard-cooked eggs, chopped
  • 4 thin cucumber slices
  • 4 thin tomato slices
  • 2 whole wheat pita breads, cut in half


Put sour cream and dill weed into bowl. Stir until ingredients are well blended. Add eggs and gently stir until they are evenly coated with sour cream mixture. Cover bowl with plastic wrap or foil. Put into refrigerator for several hours or overnight. When you’re ready to pack pocket sandwiches, put 1 cucumber slice and 1 tomato slice into each pita pocket. Carefully spoon 1/4 cup of egg salad into each pita pocket.
Cut in half, one round pita makes two pockets. Fill pockets with egg salad for handy lunches. Make salad the night before. In the morning, fill pockets with salad and some veggies. Wrap pockets and pack them along with frozen juice boxes to keep cool until mealtime.