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Egg Salad Sandwich Mini Pitas

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Ingredients

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6 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
2 stalks celery, finely chopped
2 green onions, chopped
2 tablespoons fresh parsley, chopped
4 mini pitas, cut in half
8 small Boston lettuce leaves

Paprika for sprinkling

Instructions

  1. Boil Eggs: Bring water to boil in medium pot. Add eggs and cook 8 minutes. Move to cold water immediately.
  2. Mash Eggs: Peel cooled eggs and mash with fork in large bowl. Leave some small chunks for texture.
  3. Mix Base: Add mayonnaise, mustard, salt, pepper, and sugar to eggs. Stir until well combined.
  4. Add Vegetables: Fold in celery, green onions, and parsley. Mix gently to keep vegetables crisp.
  5. Chill: Refrigerate egg salad for 10 minutes to let flavors blend.
  6. Prepare Pitas: Cut mini pitas in half and open carefully to form pockets.
  7. Assemble: Place lettuce leaf in each pita half. Fill with 2 tablespoons egg salad.
  8. Garnish: Sprinkle lightly with paprika before serving.

Find it online: https://easyrecipebooks.com/egg-salad-sandwich-mini-pitas/