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Mediterranean Egg Salad Pita
A protein-packed lunch from your Week 2 FareRx bag - about 33g carb and 18g protein per serving (USDA-estimated).
10 min
Total
1
Serves
Easy
Effort
Per serving
335
Cal
22g
Protein
35g
Carbs
5g
Fiber
3g
Sugar
12g
Fat
4g
Sat Fat
330mg
Sodium
340mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Ingredients
- •2 hard-boiled eggs, chopped
- •2 tbsp nonfat plain Greek yogurt
- •1 tbsp red onion, minced
- •handful salad greens
- •1 whole-grain pita
Method
- 01
the eggs with the yogurt and red onion.
- 02
Stuff into the pita with the greens.
New to this? Step-by-step guides
Dietitian’s notes
- →Greek yogurt stands in for mayo - same creaminess with more protein and less saturated fat.
- →A whole-grain pita adds fiber that white bread can't.
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