How to Make the Perfect Egg Salad Stuffed Pita Pockets
American · Easy · 20 min · 4 servings
This creamy egg salad is lightly seasoned and stuffed into soft pita pockets for a protein-packed lunch that kids will enjoy. It is simple to make with just a handful of ingredients and takes only minutes to assemble once the eggs are boiled.
Why this recipe works
This Egg Salad Stuffed Pita Pockets recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 295 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:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 2 stalks celery finely diced
- 4 whole small pita bread rounds cut in half
- 0.25 teaspoon salt and black pepper to taste
Step by step instructions
Step 1: Boil the Eggs
Place the eggs in a saucepan and cover with cold water, bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes before transferring to a bowl of ice water to cool completely.
Step 2: Peel and Chop
Once the eggs are fully cooled, peel them carefully and chop them into small pieces using a knife or egg slicer, placing the chopped eggs into a medium mixing bowl.
Step 3: Make the Egg Salad
Add the mayonnaise, yellow mustard, and finely diced celery to the bowl with the chopped eggs, season with salt and pepper, and stir everything together gently until well combined and creamy.
Step 4: Fill and Serve
Cut each pita bread round in half to create a pocket, gently open each pocket with your fingers, and spoon a generous amount of egg salad into each one before serving immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mayonnaise → Greek yogurt for a lighter and higher protein option
- celery → diced pickles or shredded carrots
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooling the eggs completely before peeling which makes them difficult to peel and warm in the salad
- Overmixing the egg salad which turns the eggs into a paste instead of keeping a nice chunky texture
Nutrition facts
Per serving: 295 calories, 16g protein, 26g carbs, 13g fat, 2g fiber.
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