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–+ servings
Two whole wheat pitas stuffed with creamy egg salad and fresh spinach, a perfect high protein lunch.

High Protein Egg Salad Stuffed Pitas

A quick and healthy lunch option, these pitas are packed with protein and flavor.
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Prep Time 10 minutes
Chilling time 15 minutes
Total Time 25 minutes
Servings: 2 pitas
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Salad
  • 4 hard-boiled eggs peeled and chopped
  • 1/4 cup Greek yogurt plain, non-fat
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Assembly
  • 2 whole wheat pita breads
  • 1/2 cup spinach fresh

Equipment

  • Medium bowl
  • Fork
  • Knife

Method
 

  1. In a medium bowl, mash the hard-boiled eggs with a fork.
  2. Add the Greek yogurt, Dijon mustard, dill, salt, and pepper. Stir until well combined.
  3. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
  4. Cut the pita breads in half to create pockets.
  5. Stuff each pita pocket with fresh spinach.
  6. Spoon the chilled egg salad mixture into the pita pockets over the spinach.

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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