Salmon Egg Salad Stuffed Pitas
Elevate your lunch game with these Salmon Egg Salad Stuffed Pitas, a delicious and nutritious twist on classic egg salad sandwiches. This recipe combines the tender flakes of cooked salmon with hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, and the bright flavors of fresh dill, green onions, and celery. Nestled inside whole wheat pita pockets and layered with crisp mixed greens and juicy cherry tomatoes, each bite offers a satisfying medley of textures and flavors. Ready in just 25 minutes, this quick and easy recipe is perfect for a healthy meal prep option or a light dinner. Packed with protein, omega-3s, and vibrant ingredients, these stuffed pitas are a wholesome answer to your midday cravings.
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Recipe Information
Ingredients
- 200 grams cooked salmon fillet
- 4 pieces large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 pieces green onions, thinly sliced
- 1 stalk celery, finely chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces whole wheat pita breads
- 2 cups mixed greens or baby spinach
- 1 cup cherry tomatoes, halved
Instructions
1. Hard-boil the eggs: Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and let simmer for 10 minutes. Drain and place the eggs in an ice water bath to cool for 5 minutes.
2. While the eggs cool, flake the cooked salmon fillet into small, bite-sized pieces using a fork. Set it aside.
3. Once the eggs are cooled, peel and chop them into small pieces.
4. In a large mixing bowl, combine the chopped eggs, flaked salmon, mayonnaise, Dijon mustard, fresh dill, green onions, celery, lemon juice, salt, and black pepper. Mix gently until evenly combined.
5. Taste the egg salad and adjust seasoning if needed.
6. Slice each pita bread in half to create pockets. Gently open each half and line the inside with a few leaves of mixed greens or baby spinach.
7. Spoon the salmon egg salad mixture into each pita pocket, filling them evenly.
8. Add cherry tomato halves to each stuffed pita for a burst of freshness and color.
9. Serve immediately or wrap tightly in parchment paper and refrigerate for up to 1 day for a make-ahead meal.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 3254 mg | 141% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 9.7 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 22.5 mcg | 113% | |
| Calcium | 330 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2519 mg | 54% | |
*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.
