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Turkey Club Egg Salad Pita

Ready in 10 minutes
Prep 10 minutes
Cook 0 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 4 hard-cooked eggs, peeled and chopped
  • 30 ml mayonnaise
  • 60 ml plain thick yogurt
  • 1 ml salt and pepper
  • 2 ml dijon mustard
  • 60 ml green onion, sliced
  • 250 ml leftover cooked turkey, finely shredded or diced 2 cm x 2 cm
  • 1 roma tomato, sliced
  • 250 ml baby spinach

Optional

  • 30 ml bacon bits
This tasty pita is given an extra kick of protein with turkey and egg together. Inspired by the delicious turkey club sandwich, this recipe is great as a dip or a spread. Give it a try!

Instructions

Purée peeled and chopped hard-cooked eggs in food processor or blender. Add mayonnaise, yogurt, salt, pepper and Dijon mustard. Process until smooth. Scrape down sides with a rubber spatula to incorporate all the egg, if needed. Transfer egg mixture to a medium-sized bowl. Stir in green onions, turkey and bacon bits. Cover and refrigerate until serving time.

Serve in a pita with sliced tomatoes and spinach, or as a dip with a variety of vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges, crackers or breadsticks.

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