Egg Salad Sandwich Mini Pitas
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.
Ingredients
Egg Salad Filling
- 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
Assembly
- 9 leaves of Boston lettuce
- 14 mini pitas
- Sweet paprika for garnish
Instructions
- Place eggs in Instant Pot and set for hard-boiled eggs following appliance instructions. If using stovetop, place eggs in a medium saucepan, covering with cold water. Bring to a rolling boil, remove from heat, cover, and let sit for 10 minutes.
- Run cold water over the eggs for 10 minutes. Peel the eggs under cool running water and pat dry with paper towels. Chop into 1/4-inch pieces.
- Combine mayonnaise, Dijon mustard, salt, pepper, and sugar in a medium bowl. Mix well, then add chopped eggs, celery, green onions, and parsley. Stir gently, taste, and adjust seasoning if needed.
- Carefully slice each pita along the edge about halfway to create a pocket.
- Place 1/2 a lettuce leaf in each pita pocket. Spoon 1 to 1 1/2 Tbsp of egg salad into each pita. Sprinkle with sweet paprika for garnish. Repeat for all pitas.
Notes
- Chop eggs into uniform pieces to ensure even mixing in the salad.
- For additional flavor, opt for freshly ground pepper and high-quality Dijon mustard.