Egg salad has been one of my favorite recipes for a while now. It’s packed with protein and healthy fats to leave you feeling full for hours! It’s super quick and easy, and putting it into a pita pocket makes it a great portable meal
Servings: 8
Calories per serving: 272 cal
Protein per serving: 15 g
Carbs per serving: 14 g
Ingredients:
1 dozen eggs
⅔ cup non-fat plain Greek yogurt
½ cup mayonnaise
1 tablespoon dill
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon salt
Whole wheat pita pockets
Lettuce
Tomato
Directions:
1. Hard boil eggs
*(the best way I’ve found to boil eggs is to place them in a pot with cool water, then place the pot over medium-high heat on the stove, bring to a boil. Let boil for 1-2 mins, then remove from heat and let the eggs sit in the water for 13 mins. Then, remove from water, run the eggs under cold water, and peel)*
2. Chop eggs, then add Greek yogurt, mayonnaise, and spices and stir
3. Place lettuce into pita pocket (I like mine pre-toasted), scoop in egg salad, then add tomato slices
4. Enjoy!
Leave a Reply