Egg Salad Supreme in a Pocket
Elevate your lunch game with this Egg Salad Supreme in a Pocket, a sophisticated twist on a classic favorite! This creamy, flavor-packed egg salad features a luscious blend of mayonnaise, tangy Greek yogurt, and Dijon mustard, enhanced by fresh herbs like parsley and chives. Crisp celery and red onion add a delightful crunch, while a splash of lemon juice brightens every bite. Nestled in soft, fluffy pita pockets lined with fresh lettuce and juicy tomato slices, this dish combines convenience with elegance. Ready in just 20 minutes, it’s perfect for a quick yet satisfying meal. Whether you’re meal prepping or enjoying it fresh, this handheld delight is a crowd-pleaser ideal for picnics, work lunches, or light dinners.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 3 pieces pita pockets
- 6 pieces lettuce leaves
- 1 medium tomato, sliced
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat and cover it with a lid. Let the eggs sit for 10 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice.
After 10 minutes, transfer the eggs to the ice bath to cool completely, about 5 minutes.
While the eggs are cooling, in a large mixing bowl combine mayonnaise, Greek yogurt, Dijon mustard, parsley, chives, celery, red onion, lemon juice, salt, and black pepper. Mix well to form a creamy dressing.
Peel the cooled eggs and roughly chop them. Add the chopped eggs to the bowl with the dressing and gently fold everything together until fully combined.
Cut each pita pocket in half to create six halves. Gently open each half to form a pocket. Line the inside of each pita half with a piece of lettuce.
Spoon the egg salad into each pocket, distributing evenly. Tuck in a few slices of tomato for added freshness.
Serve immediately or refrigerate the filled pitas for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 460 mg | 10% | |
*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.
