This egg salad pita pocket is the perfect lunch for those days when you need something quick and easy. Try this tasty twist on the classic egg salad sandwich for your next lunch!
Why you’ll love this egg salad pita pocket:
QUICK AND EASY: Preparing egg salad is low effort and comes together in no time at all. Simply mash your hard boiled eggs with a few other ingredients and you have a delicious egg salad.
NUTRITIOUS: Eggs are a good source of protein and when combined with a few other simple ingredients, you can easily create a balanced and nutritious meal.
GREAT FOR MEAL PREP: You can prepare the egg salad in advance and store it in the fridge. When you’re ready to eat, simply place the egg salad into the pita pocket along with some lettuce for a quick and healthy lunch.
Ingredients needed:
- hard boiled eggs
- avocado
- greek yoghurt
- dijon mustard
- minced garlic
- lemon juice
- fresh herbs
- salt/pepper
- lettuce
- pita pocket
How to cook your eggs:
Boiling:
Add the eggs to a saucepan and cover with water. Bring to the boil and reduce to a simmer. Let them simmer for 6 minutes then put the eggs in a bowl of ice cold water immediately after cooking. Leave for 15 minutes to cool then peel.
Air frying:
Add you eggs to the air fryer and cook for 15 minutes at 120°c. Once cooked, put the eggs in a bowl of ice cold water immediately after cooking to cool then peel.
How to make egg salad pita pockets:
- MAKE THE EGG SALAD: In a bowl add the hard boiled eggs, avocado, dijon mustard, minced garlic, greek yoghurt, lemon juice, fresh herbs, salt, pepper and mash with a fork.
- PREPARE THE PITA POCKET: Add your pita to a pan and cook for 2-3 minutes per side or until golden.
- SERVE: Add some lettuce into the pita pocket along with the egg salad.
Enjoy!
Other recipes to try:
egg salad pita pocket
Ingredients
- 2 hard boiled eggs
- 1/2 a large avocado or 1 small avocado
- 1 tsp dijon mustard
- 1 tbsp greek yoghurt
- 1 tsp minced garlic
- 1 tsp lemon juice
- fresh herbs
- salt/pepper
- lettuce
- 1 pita pocket
Instructions
- In a bowl add the hard boiled eggs, avocado, dijon mustard, minced garlic, greek yoghurt, lemon juice, fresh herbs, salt, pepper and mash until combined.
- Add your pita pocket to a pan and cook for 2-3 minutes per side or until golden.
- Add some lettuce into the pita pocket along with the egg salad. Enjoy!
