Egg Salad Pitta with Cottage Cheese

With a surplus of fresh eggs that were going out of date, I did what I normally do and hard boiled them. Egg Mayonnaise had no appeal on this day.Then I remembered the pitta bread, salad and cottage cheese that I had. Thus was born this Egg Salad Pitta with Cottage Cheese. It certainly was a very filling meal for me.

Serves 1


  • 1 Pitta bread, either plain or flavoured
  • A handful of mixed salad. UK supermarkets do some good ones that are typically lettuce, carrot, red cabbage and white cabbage.
  • 1 hard boiled egg, shelled
  • 2-3 tablespoons Cottage Cheese
  • Freshly Ground Black Pepper


  1. Lightly grill or toast the Pitta Bread until it is just beginning to puff up a little. I tend to do this in my toaster. It saves turning on the grill although the downside is the need to turn the pitta a couple of times so it cooks to a soft consistency.
  2. Slice the pitta open and set aside for a few minutes to cool.
  3. Slice the hard boiled egg. The best way is to have a dedicated egg slicer which has wires that will easily do the job. A sharp kitchen knife can also be used although I find it much harder to get good results using this approach.
  4. Take the now cooled pitta then fill it around ⅓ full with the salad mix.
  5. Add in the slices of egg, spacing them evenly along the length of the pitta.
  6. Top with Cottage Cheese to a level that is below the top of the pitta. It makes for very messy eating if there is too much in there.
  7. Grate some black pepper over the cottage cheese and you have an Egg Salad Pitta with Cottage Cheese that is ready to eat.


If a large pitta is used then this comes very close to being a meal for dinner. It is also a very quick and easy lunch to prepare. Also an easy lunchbox item because all it needs is to prepare a little extra for a salad dinner then use the extra to prepare this. Just wrap well and chill for a good lunch the following day.

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