Salads · 10 min
Curried Egg Salad Pita Wrap with Avocado & Alfalfa Sprouts
- 10 min
- 2–6 servings
- 354 kcal / serving
A light, creamy egg salad seasoned with curry and dill, folded with avocado and alfalfa sprouts inside pita pockets. It comes together quickly for a simple weeknight lunch with contrasting textures.
Adds 4 ingredients for 2 servings to your Walmart cart; you check out on Walmart.
Ingredients
- ½ (3 oz) pkgalfalfa sprouts
- ½avocado
- 1 stickcelery
- 3hard-cooked eggs, peeled
- 1whole grain pita
- whole grain pitas
- avocados
From the pantry: black pepper, curry powder, Dijon mustard, dill, dried, mayonnaise, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (3 oz) pkgalfalfa sprouts
- ½avocado
- 1 stickcelery
- avocados
Dairy, eggs & chilled
- 3hard-cooked eggs, peeled
Bakery & bread
- 1whole grain pita
- whole grain pitas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| alfalfa sprouts | ½ (3 oz) pkg | 1 (3 oz) pkg | 1 ½ (3 oz) pkgs |
| avocado | ½ | 1 | 1 ½ |
| celery | 1 stick | 2 sticks | 3 sticks |
| hard-cooked eggs, peeled | 3 | 6 | 9 |
| whole grain pita | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the produce and pat dry, then prepare the vegetables.
- In a medium bowl, finely dice the celery and whisk it with mayonnaise, Dijon mustard, curry powder, dill, salt, and pepper to form a dressing.
- Halve and pit the avocado, scoop the flesh with a spoon, and finely dice it; fold the avocado into the dressing.
- Coarsely chop the hard-boiled eggs and add them to the bowl; stir until the mixture is evenly combined into a salad.
- Slice the pita into halves and open the pockets carefully; spoon the egg salad into each pocket and tuck in alfalfa sprouts.
- Set the filled pita pockets on plates and serve right away, or refrigerate covered for later.
Two tips
- Make ahead: the egg salad can be prepared a day in advance and kept chilled in the fridge.
- Serving idea: add extra alfalfa sprouts or use the remaining avocado as a topping for a fresh finish.
Nutrition per serving
- Calories
- 354 kcal
- Protein
- 13 g
- Carbs
- 24 g
- Fat
- 24 g
- Fiber
- 7 g
- Sodium
- 266 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.