Egg salad has been one of my favorite recipes for a while now. It’s packed with protein and healthy fats to leave you feeling full for hours! It’s super quick and easy, and putting it into a pita pocket makes it a great portable meal 👌🏼🕑 Servings: 8 Calories per serving: 272 cal Protein per serving: 15 g Carbs per serving: 14 g Ingredients: 1 dozen eggs 2/3 cup non-fat plain Greek yogurt 1/2 cup mayonnaise 1 Tbsp dill 1 tsp paprika 1 tsp pepper 1/2 tsp garlic powder 1/2 tsp salt Whole wheat pita pockets Lettuce Tomato

Directions: 1. Hard boil eggs *(the best way I’ve found to boil eggs is to place them in a pot with cool water, then place the pot over medium-high heat on the stove, bring to a boil. Let boil for 1-2 mins, then remove from heat and let the eggs sit in the water for 13 mins. Then, remove from water, run the eggs under cold water, and peel)* 2. Chop eggs, then add Greek yogurt, mayonnaise, and spices and stir 3. Place lettuce into pita pocket (I like mine pre-toasted), scoop in egg salad, then add tomato slices 4. Enjoy! 😋

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