Loaded Egg Salad Pitas

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Ready for a spring picnic but not sure what to pack in your picnic basket? Loaded Egg Salad Pitas make a delicious lunch or picnic, and they’re a great way to use up leftover hard boiled eggs.Got leftovers? Maybe you have a few leftover hard boiled eggs sitting in your fridge. Use them to make Loaded Egg Salad Pitas, a delicious picnic food and pure perfection in your lunch box. Grab the recipe for Loaded Egg Salad Pitas!

In addition to hard boiled eggs, I added a few extra ingredients. My grandma used to make tuna salad and chicken salad with a host of fresh ingredients, from apples to pickles and pecans.

She had 2 long rows of pecan trees in her front yard, so she always had pecans sitting around in a pan waiting to be cracked or bags full of pecans already stored away in the freezer. I miss those pecan trees.

That’s kinda where my cravings led me with this egg salad, back to the good ole days.Got leftovers? Maybe you have a few leftover hard boiled eggs from Easter sitting in your fridge. Use them to make Loaded Egg Salad Pitas, a delicious picnic food… pure perfection in the lunch box. Grab the recipe for Loaded Egg Salad!

Quick and easy ideas for how to cook hard boiled eggs:

Below you’ll find a printable recipe. Serve this egg salad up with a flat bread or sandwiched in a pita, and you’re all set. I’m getting hungry just thinking about it. I hope you enjoy!

Loaded Egg Salad Pitas

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Mel Lockcuff

Ingredients

  • 6 hard boiled eggs
  • 1 apple
  • 1 avocado
  • ½ small red onion
  • ½ cup pecans
  • 4-5 bread & butter pickles
  • 1/2 cup shredded Cheddar
  • ¼ cup pickle juice
  • ¼ cup mayo
  • Pita bread
  • Lettuce leaves

Instructions

  1. Boil eggs and peel; crumble.
  2. Wash, peel, and chop apple.
  3. Wash, peel, and slice avocado
  4. Mince onion.
  5. Chop pecans and pickles.
  6. Shred Cheddar cheese.
  7. Mix together eggs, apple, avocado, red onion, pecans, pickles, Cheddar, pickle juice, and mayo in a medium-sized bowl.
  8. Serve in pita bread pockets with lettuce. Enjoy!

2 thoughts on “Loaded Egg Salad Pitas”

  1. Totally my kind of egg salad, loaded with stuff! I don’t boil to get hard boiled eggs anymore. I bake them in a muffin tin at 350 for around 30 minutes, then plunge them in ice water. Perfect as long as you get the timing right and easy peasy :)

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