Egg Salad Supreme in a Pocket

Elevate your lunch game with this Egg Salad Supreme in a Pocket, a sophisticated twist on a classic favorite! This creamy, flavor-packed egg salad features a luscious blend of mayonnaise, tangy Greek yogurt, and Dijon mustard, enhanced by fresh herbs like parsley and chives. Crisp celery and red onion add a delightful crunch, while a splash of lemon juice brightens every bite. Nestled in soft, fluffy pita pockets lined with fresh lettuce and juicy tomato slices, this dish combines convenience with elegance. Ready in just 20 minutes, it’s perfect for a quick yet satisfying meal. Whether you’re meal prepping or enjoying it fresh, this handheld delight is a crowd-pleaser ideal for picnics, work lunches, or light dinners.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 3

Ingredients

• 6 pieces large eggs
• 4 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 stalk celery, finely diced
• 2 tablespoons red onion, finely minced
• 1 teaspoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 3 pieces pita pockets
• 6 pieces lettuce leaves
• 1 medium tomato, sliced

Directions

Step 1

Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat and cover it with a lid. Let the eggs sit for 10 minutes.

Step 2

Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice.

Step 3

After 10 minutes, transfer the eggs to the ice bath to cool completely, about 5 minutes.

Step 4

While the eggs are cooling, in a large mixing bowl combine mayonnaise, Greek yogurt, Dijon mustard, parsley, chives, celery, red onion, lemon juice, salt, and black pepper. Mix well to form a creamy dressing.

Step 5

Peel the cooled eggs and roughly chop them. Add the chopped eggs to the bowl with the dressing and gently fold everything together until fully combined.

Step 6

Cut each pita pocket in half to create six halves. Gently open each half to form a pocket. Line the inside of each pita half with a piece of lettuce.

Step 7

Spoon the egg salad into each pocket, distributing evenly. Tuck in a few slices of tomato for added freshness.

Step 8

Serve immediately or refrigerate the filled pitas for up to 2 hours before serving for a chilled option.

Nutrition Facts

Serving size	(745.2g)

Amount per serving	% Daily Value*
Calories	991.9

Total Fat 36.1g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1117mg	0%
Sodium 2743.1mg	0%
Total Carbohydrate 116.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 9.0g
Protein 56.9g	0%

Vitamin D 240IU	0%
Calcium 316.9mg	0%
Iron 12.1mg	0%
Potassium 1194.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 22.4%

Carbs: 45.6%