These Egg Salad Stuffed Bread Pockets are the perfect, easy, and healthy addition to your 4th of July BBQ spread or any sort of gathering, or if you need a quick lunch! They are light, flavorful, super satisfying, and come together in no time.
What makes this egg salad different? I use Greek yogurt instead of mayo to keep it lighter, lower in fat, and packed with extra protein. And honestly? You would never know the difference! The Greek yogurt keeps the egg salad perfectly creamy with a little tang, but without the heaviness of traditional mayo-based egg salads.
I made these using the Old Country Bread Pockets from Bread Masters, and let me just say – they are so soft, fluffy, and the perfect vessel for this delicious filling. Huge thank you to Bread Masters for sponsoring this post!
👉 Snag these pockets for only $1.99 right now at www.breadmasters.com with free priority shipping just in time for your 4th of July celebrations!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Egg Salad Bread Pockets:
- ✅ Healthier & Lighter: Made with Greek yogurt instead of mayo
- ✅ Perfect for BBQs & Parties: Great finger food or grab-and-go option
- ✅ Quick & Easy: Simple, minimal ingredients, and ready fast
- ✅ Make-Ahead Friendly: Can prep the egg salad the night before
- ✅ Convenient for Last-Minute: No fancy ingredients required
- ✅ High-Protein & Lower Fat: Keeps you satisfied without feeling heavy
Ingredients
- 7 large eggs (organic)
- ¼ cup plain Greek yogurt (I prefer full-fat for best texture)
- 1 tbsp chives (fresh, chopped)
- 1 tbsp Dijon mustard
- ½ tsp black pepper
- ¾ tsp salt
- ½ tsp dill (dried)
- Juice of ½ lemon
- Zest of 1 lemon
- Paprika (for topping)
- Old Country Bread Masters Pockets (You can fill 4-5 bread pockets with this mixture, depending on how much you want to stuff them!)
Health Benefits:
- Greek Yogurt Swap: Lower in calories and fat, higher in protein compared to traditional mayo.
- Eggs: A great source of high-quality protein, choline, and healthy fats.
- Chives & Lemon: Add fresh, zesty flavors and antioxidants.
- Soft Bread Pockets: The perfect portion-controlled, mess-free vehicle for this high-protein filling.
How To Make Them
- Hard Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water. Bring the water to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 15 minutes. Immediately transfer the eggs to an ice bath to cool, then peel.
- Prep the Eggs: Slice each egg in half and carefully remove the yolks. Chop the egg whites into small pieces and set aside.
- Make the Egg Salad: In a mixing bowl, combine the egg yolks, Greek yogurt, Dijon mustard, black pepper, salt, dill, lemon juice, and lemon zest. Mash everything together until smooth and creamy.
- Fold and Chill: Gently fold in the chopped egg whites and fresh chives until well mixed. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Assemble the Bread Pockets: Fill each Bread Masters Old Country Pocket with the chilled egg salad mixture. Sprinkle the tops with paprika for color and a little extra flavor.
**This recipe fills 4-5 bread pockets, depending on how much you fill them. If you’re serving a larger group for your 4th of July party, simply double or triple the recipe.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can make the egg salad up to 24 hours in advance. Just store it in the fridge and assemble right before serving to keep the bread pockets soft and fresh.
Can I use another type of bread?
Of course, but I highly recommend the Old Country Bread Masters Pockets because they are so soft, easy to fill, and hold everything perfectly without falling apart.
How long do these last?
Once assembled, they’re best enjoyed the same day. But you can store leftover egg salad in the fridge for up to 3 days.
Can I add other mix-ins?
Definitely! Try adding diced pickles, celery, red onion, or even a little hot sauce if you like a kick.
How do I make this gluten-free?
You can just enjoy the egg salad on its own, as the egg salad itself is gluten-free! You could also serve it with some gluten-free crackers.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you need a last-minute 4th of July BBQ dish that’s light, delicious, and simple, these Egg Salad Stuffed Bread Pockets are your answer. They are easy to throw together, super portable, and a guaranteed crowd-pleaser.
💥 Don’t forget to grab the Bread Masters Old Country Pockets on sale for just $1.99 at www.breadmasters.com with free priority shipping! Perfect timing for your Independence Day festivities!
Thank you again to Bread Masters for sponsoring this post! Happy 4th of July, friends!
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Description
These Egg Salad Stuffed Bread Pockets are the perfect, easy, and healthy addition to your 4th of July BBQ spread or any sort of gathering, or if you need a quick lunch! They are light, flavorful, super satisfying, and come together in no time.
Ingredients
Instructions
-
Hard Boil the Eggs: Place the eggs in a single layer in a pot and cover with cold water. Bring the water to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 15 minutes. Immediately transfer the eggs to an ice bath to cool, then peel.
-
Prep the Eggs: Slice each egg in half and carefully remove the yolks. Chop the egg whites into small pieces and set aside.
-
Make the Egg Salad: In a mixing bowl, combine the egg yolks, Greek yogurt, Dijon mustard, black pepper, salt, dill, lemon juice, and lemon zest. Mash everything together until smooth and creamy.
-
Fold and Chill: Gently fold in the chopped egg whites and fresh chives until well mixed. Cover and refrigerate for at least 30 minutes to let the flavors develop.
-
Assemble the Bread Pockets: Fill each Bread Masters Old Country Pocket with the chilled egg salad mixture. Sprinkle the tops with paprika for color and a little extra flavor.
Nutrition Facts
Nutrition Facts
Servings 5
Serving Size 1/5th of egg salad (bread not included)
- Amount Per Serving
- Calories 108kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.1g11%
- Cholesterol 301.5mg101%
- Sodium 468.1mg20%
- Total Carbohydrate 2.7g1%
- Sugars 0.5g
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
