Go Back
–+ servings
Fully Mediterranean logo
egg salad in whole-wheat pita with feta and apple on the side
Whole wheat pita pockets filled with a delicious egg and feta salad for the perfect on-the-go meal. Seasoned with fresh parsley, scallions, and oregano.
Print Recipe Pin Recipe Save
Course Breakfast, Lunch, Quick & Easy, Salad
Servings 2 servings
Cuisine Mediterranean
Diet Vegetarian

Ingredients
 

  • 4 hard-boiled eggs peeled and chopped
  • 2 tablespoons feta
  • 2 scallions finely chopped
  • 1½ tablespoons fresh parsley finely chopped
  • ½ teaspoon dried oregano or 1½ tablespoons fresh oregano finely chopped
  • 2 tablespoons greek yogurt
  • 1 tablespoon olive oil
  • Pinch of cayenne pepper
  • ½ teaspoon dijon mustard
  • Salt and pepper to taste
  • 2 whole wheat pita pocket breads

Instructions
 

  • Chop the hard-boiled eggs and place in medium bowl and mash with fork.
  • Add the feta, scallions, parsley, oregano, yougurt, olive oil, cayenne, dijon, salt and pepper. Mash all together until very well combined. Add more yogurt or olive oil if you want a looser egg salad.
  • Spoon into pita pockets and enjoy! Alternatively, you can split the pita halves open, toast and then serve the egg salad on top. Enjoy!
Tried and loved this recipe?Tag us @fullymediterranean!