When I was thinking of some “bird-themed” food ideas this week, I immediately came to eggs. And one of my favorite ways to enjoy eggs is in the form of a simple egg salad sandwich.
These Egg Salad Pita Pockets are a delicious alternative to the same old boring turkey or peanut butter sandwich. Make the salad over the weekend and then pack these sandwiches for lunch throughout the week. In fact, after I snapped this photo, I quickly wrapped my pita pocket in a plastic bag and stuck it in our picnic basket. We were headed off on a hike and this lunch sounded much more appealing than the PB&J that I had packed for the kids (not that there’s anything wrong with PB&J!).
To cut down on the prep time, I often buy hard-boiled, peeled eggs from the refrigerated section of the grocery store. The quality is great (I can’t tell that I didn’t boil them myself), I don’t have to peel them, and I don’t have to wait for the eggs to cool. I’m all about the short cuts!
Egg Salad Pita Pockets
- 6 hard-boiled eggs
- 3 tablespoons chopped celery
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 1/4 teaspoon - 1/2 teaspoon salt depending on taste
- 4 pita pockets
- Lettuce and tomato for serving
- Peel eggs and refrigerate. Chop eggs in bowl. Add celery, mayonnaise, mustard, and salt. Mix all ingredients together.
- Slice pita pockets in half and open. Stuff egg salad, lettuce, and tomato into each pocket. Serve immediately.