Egg Salad in Pita with Green Olives, Green Onions, and Dijon

Lunch, Vegetarian


4 eggs (eggs that are not too fresh will make better boiled eggs)

2 T fat-free Greek Yogurt

1 T mayo

2 tsp. Dijon mustard

2 T thinly-sliced green onion

6-8 green olives, finely chopped

salt and fresh-ground black pepper to taste

2 romaine lettuce leaves, thinly sliced

2 whole wheat pitas, cut in half (I use Joseph’s Low-Carb Pita Bread.)


Cook eggs according to directions for How to Make Perfect Hard-Boiled Eggs.

Let eggs cool, then peel and chop the eggs and put them into a small bowl.

While eggs cook, mix together the fat-free Greek yogurt, mayo, and Dijon. Thinly slice green onions and chop the green olives.

Mix mustard mixture into the chopped eggs and then mix in the sliced green onion and chopped olives.

Cut the pita bread in half and separate the inside edge so it can be filled.

Spread 1/4 the egg mixture on to the bottom side of each pita half and stuff 1/4 the sliced lettuce on top of it.

Serve right away.