Egg Salad Stuffed Pita Pockets
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.
Creamy protein-rich egg salad tucked into soft pita pockets for a satisfying kids lunch.
Nutrition per serving
Ingredients
protein
dressing
mix-ins
base
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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