4 Reviews of Salmon-Egg Salad Stuffed Pitas

From: sugarpea

On Aug 21, 2006

Loved this. Not being a fan of dill, I used fresh basil from the garden. The salad seemed to need a little zip so I added a little Asian chili garlic sauce. Marvelous.

From: evelyn/athens

On Jun 22, 2006

The dill and lemon zest make this salmon salad extra-special! This is definitely a keeper.

From: twissis

On Oct 6, 2006

When I saw this recipe last nite, I knew what I was having for lunch today. I love pita sandwiches for lunch & live where fresh salmon abounds at a reasonable price, so I used leftover marinated & grilled salmon. I added 1 tsp tiny Spanish capers & used ranch dressing I made from Texas Ranch Dressing by Miss Annie instead of the mayo. It was so good! Unless served w/soup, a salad or fruit on the side, I do not agree that half a pita sandwich is a serving. The salmon mixture seemed just right for 2 sml pitas, but I easily ate 2 halves & am struggling to resist the 2 halves I saved for DH. Thx for a great lunch!

From: Karen67

On Apr 4, 2007

I love salmon salad, and egg salad, and what a great combination this made. I used a 6 oz can of salmon, so I used 4 eggs, 1/2 cup mayo, 1 green onion and 2 tsps dill weed. I used a little lemon zest, but probably only about 1 tsp for the double batch. I snuck a taste and loved the combination, but I always like mayo salads after the flavors meld overnight, so I'm sure it will be even better tomorrow. The dill just takes this over the top! I'll be eating this on a slice of lettuce instead of in a sandwich.