Best 3 Egg Salad Pockets Recipes

Indulge in a delightful culinary experience with our "Egg Salad Pockets: A Trio of Tasty Recipes" article, where food enthusiasts discover three unique variations of this classic dish. From the traditionalist seeking comfort to the health-conscious seeking nourishment, and the culinary adventurer seeking a zesty twist, we've got you covered. Dive into the classic Egg Salad Pocket, featuring a creamy filling nestled in a flaky crescent roll. For a lighter option, try the Spring Mix Egg Salad Pocket, where fresh spring mix greens replace the bread, creating a vibrant and refreshing wrap. And for those craving a kick, the Avocado Sriracha Egg Salad Pocket tantalizes taste buds with a spicy avocado-sriracha spread, perfectly complementing the creamy egg salad. With step-by-step instructions and detailed ingredient lists, these recipes guarantee a delightful culinary adventure that caters to diverse preferences and dietary needs. So, grab your aprons and let's embark on a journey of flavors with our Egg Salad Pockets extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EGG SALAD PITAS

Egg Salad Pitas image

I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3-6 servings.

Number Of Ingredients 15

Ingredients

2/3 cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon salt
6 hard-boiled large eggs, coarsely chopped
1/2 cup shredded cheddar cheese
1 small onion, finely chopped
1 large carrot, grated
2 bacon strips, cooked and crumbled
3 pita breads (6 inches), halved
Lettuce leaves and sliced tomatoes, optional

Steps:

In a bowl, combine the first eight ingredients. Stir in the eggs, cheese, onion, carrot and bacon. Spoon about 1/2 cup into each pita half. Add lettuce and tomatoes if desired.

Nutrition Facts : Calories 401 calories, Fat 29g fat (7g saturated fat), Cholesterol 233mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

'FANCY' EGG SALAD

'Fancy' Egg Salad image

This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.

Provided by David Latt

Categories easy, lunch, quick, salads and dressings, sandwiches

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 eggs
1 tablespoon Italian parsley, finely chopped
1 tablespoon capers, dried, finely chopped
1 tablespoon finely chopped shallots
1 slice of bacon, crisp, finely chopped
1 1/2 tablespoons mayonnaise
Salt and pepper

Steps:

Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Make-Ahead: You can make the filling the night before serving and keep it in the refrigerator. When you're ready to serve, simply assemble the sandwiches and enjoy.
Customize the Filling: Feel free to add your favorite diced vegetables to the filling, such as celery, onion, or pickles.
Use Different Bread: Instead of pocket bread, you can use tortillas, pita bread, or even slices of bread.
Serve with Sides: Serve the egg salad pockets with a side of chips, salad, or fruit for a complete meal.

Conclusion:

Egg salad pockets are a delicious and easy-to-make lunch or dinner option. They're perfect for picnics, potlucks, or a quick weeknight meal. With just a few simple ingredients, you can create a flavorful and satisfying sandwich that the whole family will enjoy. So next time you're looking for a quick and easy meal, give egg salad pockets a try!