Egg Salad Stuffed Mini Pitas
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.
Creamy homemade egg salad stuffed into mini pita pockets for a protein-rich and kid-approved school lunch.
Nutrition per serving
Ingredients
base
dressing
mix-in
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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