Jerk Egg Salad Pita
A recipe from Georgia Department of Education School Nutrition
This egg salad packs a punch of flavor with its Jamacian Jerk seasoning. Serve with crackers, flatbread, in a pita, on a salad, or as a sandwich.
Ingredients:
- 75 each Large eggs, hard-cooked
- 1 1/2 tsp Salt, kosher, divided
- 1 tbsp White pepper, ground
- 2 1/2 cup Mayonnaise
- 3 cup Onion, red, small dice
- 3 cup Celery, small dice
- 1/2 tsp Black pepper, ground
- 1 1/2 cup Sweet pickle relish
- 3 tbsp Jerk Spice Blend
- 6 lbs + 4 oz Pitas, WG, 6 1/2-inch, cut on half
Steps:
DAY PRIOR TO SERVICE:
- Finely chop eggs. For large volume, use 25" vegetable dicer, to chop eggs.
- Gently combine eggs, salt, white pepper, mayonnaise, red onion, celery, black pepper, pickle relish and prepared Jerk Spice Blend.
- Mix lightly until well blended. Spread mixture evenly into two 2" hotel pans.
- Cold hold, covered, labeled, and dated in the cooler.
Hold at 41°F or below.
DAY OF SERVICE:
- Portion 1/4 cup egg salad into each pita half.
- Serving is two half pitas each filled with 1/4 cup egg salad.
- Cold hold, covered, for service.
Hold at 41°F or below.
Recipe Details
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
Two half pitas each filled with 1/4 cup egg salad
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 306 | cal |
| Saturated Fat: | 3 | g |
| Total Fat: | 11.1 | g |
| Sodium: | 455 | mg |
Additional Recipe Photographs
