How to Make the Perfect Egg Salad Stuffed Mini Pitas
American · Easy · 22 min · 2 servings
Creamy egg salad made with hard-boiled eggs and a light mayo dressing is stuffed into soft mini pita bread pockets for the perfect handheld lunch. This recipe is simple to make ahead and provides a good source of protein and healthy fats to fuel kids through their school day.
Why this recipe works
This Egg Salad Stuffed Mini Pitas recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons finely diced celery
- 4 small whole wheat mini pita breads
- 0.25 teaspoon salt and pepper
Step by step instructions
Step 1: Hard Boil the Eggs
Place the eggs in a medium saucepan and cover with cold water by one inch then bring to a boil over medium-high heat turn off the heat cover and let sit for 12 minutes before transferring to an ice bath.
Step 2: Peel and Chop
Once the eggs are completely cooled peel them carefully and chop them into small pieces using a sharp knife then transfer the chopped eggs to a medium mixing bowl.
Step 3: Make the Egg Salad
Add the mayonnaise yellow mustard diced celery salt and pepper to the bowl with the chopped eggs and stir gently until everything is well combined and creamy.
Step 4: Stuff the Pitas and Pack
Carefully open each mini pita to create a pocket and spoon equal amounts of egg salad into each pita then wrap each stuffed pita in parchment paper and place in a lunchbox with an ice pack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mayonnaise → Greek yogurt for a lighter and higher protein option
- whole wheat mini pita → lettuce cups for a low-carb gluten-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooling the eggs completely before making the salad which makes the mayo melt and the mixture runny
- Overstuffing the pita pockets which causes them to tear and fall apart in the lunchbox
Nutrition facts
Per serving: 310 calories, 16g protein, 28g carbs, 14g fat, 2g fiber.
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