Name: Egg Salad Sandwich Mini Pitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 large eggs; 1/2 cup mayonnaise; 2 tsp Dijon mustard; 1/4 tsp salt; 1/8 tsp fresh ground pepper; 1 tsp sugar; 1/4 cup finely diced celery; 3 Tbsp finely chopped green onions; 1 Tbsp finely chopped parsley; 9 leaves of Boston lettuce; 14 mini pitas; Sweet paprika for garnish

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This Egg Salad Sandwich Mini Pitas recipe delivers a creamy, crunchy delight perfect for a Kid-Friendly Lunch. Soft mini pitas hold a rich mix of hard-boiled eggs, mayonnaise, and Dijon mustard, with celery and green onions for texture and Boston lettuce for freshness. A sprinkle of sweet paprika adds a colorful, smoky touch. Ideal for picnics, school lunches, or quick meals at home, these pitas are quick to make and loved by kids and adults alike.

Egg salad sandwiches in mini pitas are the kind of lunchbox treat that put a grin on my kid’s face every time. They are quick to whip up, full of flavor, and perfectly sized for little hands, making lunchtime at home or school feel special.

Why You’ll Love This Egg Salad Sandwich Mini Pitas

Here’s why Egg Salad Sandwich Mini Pitas are a must-try Kid-Friendly Lunch:

Quick Assembly: Pantry staples come together in minutes.
Ready in 30 Minutes: Perfect for busy schedules.
Kid-Approved: Small portions are easy for kids to enjoy.
Nutrient Boost: Veggies add crunch and vitamins.
I packed these for my son’s lunch, and he came home with an empty box, begging for more all week long.

Ingredients for Egg Salad Sandwich Mini Pitas

To make Egg Salad Sandwich Mini Pitas (8 pitas), gather:

6 large eggs
⅓ cup mayonnaise
1 tbsp Dijon mustard
½ tsp fine sea salt
¼ tsp freshly ground black pepper
½ tsp sugar
¼ cup finely diced celery
2 tbsp finely chopped green onions
2 tbsp finely chopped fresh parsley
8 Boston lettuce leaves
8 mini pitas
½ tsp sweet paprika, for dusting

Ingredient Tips:

Eggs: Large, fresh eggs ensure easy peeling and creamy filling.
Mayonnaise: Full-fat adds richness; choose one with simple ingredients.
Celery: Crisp, pale stalks provide the best crunch.
Pitas: Soft mini pitas hold filling well; fresh is best.
Paprika: Sweet paprika gives a vibrant, mild flavor boost.

Directions for Egg Salad Sandwich Mini Pitas

Let’s whip up these tasty Egg Salad Sandwich Mini Pitas!

Cook and Cool Eggs

I place 6 eggs in a saucepan, cover with cold water, and bring to a gentle boil. I remove from heat, cover, and let sit for 10 minutes, then drain and cool under cold water for 10 minutes. For an Instant Pot, I set eggs on a rack with 1 cup water, cook on high pressure for 5 minutes, quick release, and cool in an ice bath for 10 minutes.

Peel and Chop Eggs

I gently crack and peel eggs under cool water, blot dry, and chop into ¼-inch cubes for even texture.

Mix Dressing

In a bowl, I whisk ⅓ cup mayonnaise, 1 tbsp Dijon mustard, ½ tsp sea salt, ¼ tsp black pepper, and ½ tsp sugar until smooth and creamy.

Combine Salad

I add chopped eggs, ¼ cup celery, 2 tbsp green onions, and 2 tbsp parsley to the dressing, stirring gently to keep the mixture chunky. I taste and adjust seasoning if needed.

Prepare Pitas

I carefully slice each of 8 mini pitas halfway along the edge to form a pocket, ready for filling.

Fill Pitas

I place half a Boston lettuce leaf in each pita, then spoon 1–1½ tbsp egg salad inside, filling it generously without spilling.

Garnish and Serve

I dust each pita with sweet paprika for a smoky, colorful finish and serve fresh, perfect for a quick meal or lunchbox.

Nutrition

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (2 pitas each)
Calories: ~280 kcal per serving
Macros per Serving: 25g carbs, 12g protein, 15g fat, 2g fiber

Variations for Egg Salad Sandwich Mini Pitas

Greens Swap: Use romaine or spinach instead of Boston lettuce.
Mustard Switch: Yellow mustard for a milder flavor.
Lighter Mix: Swap half the mayonnaise for Greek yogurt.
Herb Boost: Add chives or dill for a fresh note.
Extra Zing: Mix in 1 tbsp diced pickles for tanginess.

Storage

I store the egg salad mixture in an airtight container in the fridge for up to 3 days. To keep Egg Salad Sandwich Mini Pitas fresh, I assemble them just before serving or packing to prevent soggy pitas. If preparing ahead, I wrap assembled pitas in plastic wrap and refrigerate for up to 1 day.

FAQs About Egg Salad Sandwich Mini Pitas

How do I ensure perfect hard-boiled eggs ?
I boil eggs, cover for 10 minutes, and cool in cold water for easy peeling and smooth texture.

Can I make the egg salad ahead for this Kid-Friendly Lunch?
Yes, I prepare the mixture a day in advance and store it chilled, assembling pitas fresh.

What can replace mini pitas in this recipe?
I use slider buns, small bagels, or lettuce wraps for a low-carb twist.

How do I store leftover Egg Salad Sandwich Mini Pitas?
I keep the egg mixture separate in the fridge and assemble pitas fresh to maintain texture.

How can I enhance flavor or nutrition?
I add pickles, chives, or smoked paprika for extra taste and veggie benefits.

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Conclusion

This Egg Salad Sandwich Mini Pitas recipe is a go-to for its simplicity and delicious balance of creamy, crunchy, and fresh flavors. Whether for school lunches or family picnics, they never fail to impress. Quick to make and endlessly customizable, these pitas are a staple I return to for a satisfying meal.