Egg and Salmon Salad Sandwiches
4 eggs
1 6 ounce can boneless skinless salmon, drained and flaked
1/4 cup cream style cottage cheese
1/4 cup coarsely chopped walnuts
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise or salad dressing
3 small pitas or 8 slices whole wheat bread
lettuce leaves
Place eggs in a small saucepan and cover with cold water. Bring to boiling. Reduce heat to just below simmering. Cover and cook for 15 minutes. Drain. Run cold water over eggs to cool. Remove shells. Coarsely chop eggs.
In a medium mixing bowl combine eggs, salmon, cottage cheese, walnuts, pickle relish and mayonnaise or salad dressing.
Toss to combine. Spoon 1/4 cup salad mixture in each lettuce lined pita.
For sandwiches, layer the salad mixture with lettuce between 2 slices of bread.
Makes 4 servings.
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