Egg Salad Pita
Elevate your lunch routine with this vibrant and creamy Egg Salad Pita, a satisfying handheld meal perfect for busy weekdays or light gatherings. Featuring a mix of perfectly boiled eggs, tangy Dijon mustard, zesty lemon juice, and fresh parsley, this recipe delivers a flavor-packed filling that’s both classic and refreshing. Nestled inside soft pita bread lined with crisp lettuce leaves, it’s a wholesome twist on traditional egg salad sandwiches. Ready in just 22 minutes, this quick and easy recipe makes for a delicious grab-and-go option that’s nutritious and full of protein. Whether you're meal prepping for the week or whipping up a last-minute lunch, these egg salad pitas are a must-try!
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Recipe Information
Ingredients
- 4 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 tablespoons (chopped) Fresh parsley
- 2 whole (sliced) Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 whole Pita breads
- 2 whole Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat, then lower the heat to a gentle simmer and cook the eggs for 10 minutes.
After cooking, transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
Peel the cooled eggs and chop them into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, chopped parsley, sliced green onions, salt, and black pepper. Mix until evenly combined.
Taste the egg salad and adjust seasoning if needed, adding more salt or pepper to your preference.
Cut the pita breads in half, forming pockets. Gently open each pocket without tearing.
Place a lettuce leaf inside each pita half to create a base layer.
Spoon the egg salad mixture into each pita half, dividing it evenly among the four pockets.
Serve immediately or refrigerate until ready to eat.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 13.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 607 mg | 47% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
