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Two halves of a whole wheat pita stuffed with creamy egg salad and fresh greens, a perfect healthy lunch idea.

High Protein Egg Salad Stuffed Pitas

A quick and healthy lunch option, this egg salad is packed with protein and served in convenient pita pockets.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 pitas
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad
  • 4 large eggs hard-boiled and peeled
  • 1/4 cup plain Greek yogurt non-fat
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For Serving
  • 2 whole wheat pita breads
  • 1 cup mixed greens

Equipment

  • Medium saucepan
  • Mixing bowl
  • Fork

Method
 

  1. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 10-12 minutes. Drain and rinse eggs with cold water. Peel and place in a mixing bowl.
  2. Mash the hard-boiled eggs with a fork until coarsely chopped.
  3. Add Greek yogurt, Dijon mustard, chopped dill, salt, and pepper to the bowl. Stir until well combined.
  4. Gently warm the pita breads according to package directions.
  5. Cut each pita bread in half to create pockets. Fill each pita pocket with mixed greens and then spoon the egg salad mixture into the pitas.

Notes

You can add other vegetables like chopped celery or red onion to the egg salad for extra crunch and flavor.

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