Egg Salad Pita. With a combination of protein, healthy fats and complex carbs this lunch filler is a balanced, nutritious snack. it can be made in advanced and refrigerated for a few days.
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Ingredients
2 mini pita bread
3 eggs, boiled
4 cherry tomatoes, quartered
2 spring onions, chopped
1 tsp mayonnaise
Pinch salt & pepper
Instructions
Toast pita just until they start to puff up, then leave to cool slightly before cutting open to reveal the “pocket”
Roughly mash boiled egg in bowl with a fork, then add tomato, spring onion, mayonnaise, salt and pepper and mix together