Description
Soft whole wheat pita pockets filled with a creamy, lighter egg salad made with Greek yogurt, Dijon mustard, crunchy celery, red onion, and fresh chives. This easy lunch is fresh, satisfying, and perfect for meal prep.
Ingredients
Scale
- 8 large eggs
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1/3 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole wheat pita bread pockets
- 4 small lettuce leaves
Instructions
- Bring a medium saucepan of water to a gentle boil over medium-high heat.
- Add the eggs and cook for 12 minutes. Transfer them to cold water, let them cool completely, then peel and chop.
- In a mixing bowl, stir together the Greek yogurt, Dijon mustard, salt, and black pepper.
- Add the chopped eggs, celery, red onion, and chives, then mix until the filling is creamy and evenly combined.
- Open each pita pocket gently and line with a lettuce leaf.
- Spoon the egg salad evenly into the pita pockets.
- Serve immediately, or chill the filling and assemble just before serving for the best texture.
Notes
- Let the eggs cool fully before mixing so the filling stays thick and creamy.
- Store the egg salad filling in an airtight container in the refrigerator for up to 3 days.
- Keep the filling separate from the pita until serving time to prevent sogginess.
- Fresh dill or parsley can be used in place of chives for a different flavor twist.
Nutrition
- Serving Size: 1 stuffed pita pocket
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 385mg
Keywords: healthy egg salad stuffed bread pockets, Greek yogurt egg salad, pita pocket lunch, easy vegetarian lunch, meal prep egg salad