Egg Salad w/Fresh Herbs (in Pitas)

prepared by and photo by Emily Doscher

Egg salad is delicious anytime of the year.  I love this version with fresh herbs and multigrain pita bread. Terrific way to use those hard-boiled eggs you all dyed for Easter!

Size: makes 4

Ingredients:
12 hard-cooked eggs, peeled, cut into 1/4" dice
1/2 cup mayonnaise
2 tsp finely chopped fresh dill
2 tsp finely chopped fresh tarragon leaves
1 tsp finely chopped fresh chives
2 scallions, white parts only, finely chopped
Zest of 1 lemon
2 tsp drained capers, rinsed
Coarse salt and freshly ground pepper
4 pita breads

Directions:

Gently stir together eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a mdeium bowl using a rubber spatula.  Season with salt and pepper.

Cut 1″ from top of each pita to open pocket.  Fill each with egg salad, dividing evenly.  Refrigerate in a airtight container until ready to serve, up to 4 hours.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

Subscribe!

Sign up for our email newsletter
You Might Like...
November 23, 2013

What is Aromatherapy?

November 28, 2015

Hotel Room Workout

March 19, 2014

Get Sculpted for Spring

April 09, 2013

Jos A. Bank Pants