clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Salad and Asparagus Pesto Pita Pockets

  • Author: Irene
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


  • Asparagus Pesto:
  • 2 lbs (900g) asparagus
  • 1 large garlic clove, chopped
  • 2 tbsp. (28 g) toasted pine nuts
  • 4 tbsp. (56 g) grated parmigiano cheese
  • 4 tbsp. (60 mL) extra virgin olive oil
  • Salt and fresh ground pepper
  • Egg Salad:
  • 8 large eggs
  • 1 tbsp. (15 mL) white vinegar
  • ½ tsp. ( 2.5 mL) salt
  • 1 cup (250 mL) quality mayonnaise
  • 2 tbsp. (30 mL) fresh lemon juice
  • 4 whole wheat medium pita pockets
  • 1 cup (250 mL) arugula


  1. Place eggs, single layer in a heavy bottom sauce pan. Cover with water, add vinegar and salt. Cook on medium-high heat and bring water to a running boil. Turn off heat, cover and let sit for 10-12 minutes.
  2. In the meantime prepare the asparagus pesto. Cut off and disregard the woody ends of the asparagus. With the remaining asparagus, cut off the bottom 2 inches of ends. Set aside the large portions for garnish.
  3. Add asparagus, toasted pine nuts, garlic, cheese and olive oil to a food processor. Pulse until roughly chopped but a spreadable consistency. Season with salt and pepper. Left over pesto can be refrigerated for up to 3 days.
  4. Whisk the mayonnaise and lemon juice until well incorporated.
  5. Strain the water from the eggs and run them under cold water to cool for easy peeling.
  6. In a large bowl, roughly chop eggs. Add mayonnaise mixture and two heaping tablespoons of pesto. Mix gently to well coat the eggs. Season with salt and pepper.
  7. Cut each pita into 4 triangles. Divide egg mixture and arugula amongst the pita triangles. Garnish with reserved asparagus heads.
  • Prep Time: 30 mins