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–+ servings
A person holds two halves of a whole wheat pita stuffed with creamy egg salad, fresh spinach, and dill.

High Protein Egg Salad Stuffed Pitas

A simple and healthy recipe for high-protein egg salad stuffed into pita bread. This is a great option for a quick lunch.
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Prep Time 10 minutes
Chilling time 15 minutes
Total Time 25 minutes
Servings: 4 pitas
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad
  • 6 hard-boiled eggs peeled and chopped
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh chives chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Assembly
  • 4 whole wheat pita breads
  • 1 cup spinach fresh

Equipment

  • Medium bowl
  • Fork
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, mash the chopped hard-boiled eggs with a fork.
  2. Add the Greek yogurt, Dijon mustard, dill, chives, salt, and pepper to the bowl. Mix until well combined.
  3. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
  4. Warm the pita breads slightly if desired.
  5. Cut each pita bread in half to create pockets.
  6. Stuff each pita pocket with a portion of the egg salad and some fresh spinach.
  7. Serve immediately.

Notes

You can add other vegetables like chopped celery or red onion to the egg salad for extra crunch and flavor. For a spicier kick, add a pinch of cayenne pepper.

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