These Egg Salad Sandwich – Mini Pitas are excellent for a back-to-school lunch as they are for any time or any day. Packed full of flavor, this is the best egg salad around. To offset the creamy eggs, we add crunchy celery, green onions, and parsley to make the egg salad complete and then pack them into mini pitas perfect for little hands to hold.
Want more great lunch ideas with added healthy eggs, then try our Chicken Salad with Eggs or Lemon Pie Bars for a must-try dessert also perfect for the lunchbox. We have included these in our 15 Back to School Lunchbox Recipes if you need more ideas.
Disclosure: I was compensated for this post by Egg Farmers of Alberta. All opinions and experiences are my own.
Eggs are a fast, easy, and nutritious way to feed your family for not only lunch but for dinner, too. My daughter would be all smiles when she knew that lunch had an egg in it, especially egg salad sandwiches!!
Many recipes using eggs are well under the 30-minute mark, so you have a meal on the table or in the lunchbox in no time. Above all, they pack a big wallop of protein in such a small and economical package.
Helpful Items For This Recipe
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Stainless Steel Measuring Cups & Spoons Set
Bento Box Lunch Box for Kids Adults, 3 Compartments with Utensils and Lunch Bag
What is in an Egg Salad Sandwich?
Simple egg salad ingredients that you just may have at home already. This recipe whips up in no time, and you will have lunches made for a couple of days as you can store the egg salad in the fridge for 3-5 days.
Ingredients
Large eggs – I like using large eggs exclusively for cooking. They seem to work the best for all my recipes.
Mayonnaise – I like to get the good stuff, full fat and full of flavor, but you can always use the brand and version of mayonnaise you like best.
Dijon mustard – This adds just a little tang to the recipe, perfect! I prefer this over yellow mustard, but I will leave that up to you to decide.
Salt – You can use either table salt or Kosher salt, whichever you like.
Fresh ground pepper – I use freshly ground pepper for all my recipes.
Sugar – This is just a small amount, and it adds that needed sweetness to the recipe.
Celery (about 1 stalk) – For me, it is all about the crunch with adding in celery.
Green onions (about 2 to 3) – These are the best in egg salad as they aren’t too pungent compared to red onion.
Parsley – This adds a freshness and is just so good.
Boston lettuce – Fresh lettuce helps pull and hold the whole sandwich together in the little pita pockets.
Mini pitas – These are the perfect size for a lunchbox and little hands.
Sweet paprika, for garnish – Just adds that little bit of color, and I always like this mild spice with my egg salad.
How to Make an Egg Salad Sandwich?
Let’s dive in to make the perfect egg salad recipe. A classic egg salad sandwich is simply the best, in my opinion.
Cook the eggs in an Instant Pot, as per the directions for hard-boiled eggs. I love this method the best, but if you don’t have an Instant Pot or Pressure Cooker, you can cook them on the stove as per our instructions below. For more tips, see our post on How to Hard Boil Eggs.
If you do not have an Instant Pot, place the eggs in a medium saucepan and fill with enough cold water to cover the eggs completely. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Pour out the hot water and run cold water over the eggs. Let stand for 10 minutes.
Peel the eggs under cool running water, dry them with a paper towel, and chop them into ¼ inch pieces.
In a medium bowl, combine the mayonnaise, Dijon mustard, salt, black pepper, and sugar. Mix well.
Add the chopped eggs, celery, green onions, and parsley and stir gently to combine. Taste and adjust the seasoning as needed.
Carefully slice the pita along the edge about ½ way to create a “pocket”.
Place ½ a lettuce leaf in the pita and spoon 1 to 1 1/2 Tbsp of egg salad into the pita.
Sprinkle the top of the egg salad with a pinch of sweet paprika. Repeat with the other pitas.
Enjoy!!
Recipe Pro Tips!
How Long Can I Store Hard-Boiled Eggs?
Refrigerate the eggs for up to a week. Remove shell only when eggs are to be used.
I don’t recommend freezing egg salad as it will turn out very watery and not appealing.
See our post on How to Hard Boil Eggs for loads of tips and tricks to get the best eggs ever!
What Goes Well with Egg Salad Sandwiches?
If you want to leave the pita behind, you can do that and just pack egg salad with crackers; it makes an excellent spread, too. Just chop your eggs finer.
Egg salad is great with sweet or savory items like fresh fruits, dried fruits, nuts, veggies, pickles, popcorn, snack mix, salad, potato chips, pretzels, olives, sliced meats, and don’t forget that little sweet treat like a homemade oatmeal cookie.
Keep lunches creative for you and your children without it being exhausting.
Want More Eggy Dishes for Breakfast, Lunch, and Dinner?
Eggs are so versatile that you can eat them from breakfast to dessert! Here are just a few of our favorite egg recipes.
Egg Salad Sandwich – Mini Pitas
Video
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 about 1 stalk
- 3 Tbsp finely chopped green onions about 2 to 3
- 1 Tbsp finely chopped parsley
- 9 leaves of Boston lettuce
- 14 mini pitas
- Sweet paprika for garnish
Instructions
- Cook the eggs in an Instant Pot, as per the directions for hard-boiled eggs. I love this method the best, but if you don’t have an Instant Pot or Pressure Cooker, you can cook them on the stove as per our instructions below. For more tips, see our post on How to Hard Boil Eggs.
- If you do not have an Instant Pot, place the eggs in a medium saucepan and fill with enough cold water to cover the eggs completely. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Pour out the hot water and run cold water over the eggs. Let stand for 10 minutes.
- Peel the eggs under cool running water, dry them with a paper towel, and chop them into ¼ inch pieces.
- In a medium bowl, combine the mayonnaise, Dijon mustard, salt, black pepper, and sugar. Mix well.
- Add the chopped eggs, celery, green onions, and parsley and stir gently to combine. Taste and adjust the seasoning as needed.
- Carefully slice the pita along the edge about ½ way to create a "pocket".
- Place ½ a lettuce leaf in the pita and spoon 1 to 1 1/2 Tbsp of egg salad into the pita.
- Sprinkle the top of the egg salad with a pinch of sweet paprika. Repeat with the other pitas.
- Enjoy!!
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