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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 12 hard-cooked eggs, peeled, cut into 1/4-inch dice
- 1/2 cup mayonnaise
- 2 teaspoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chives
- 2 scallions, white parts only, finely chopped
- Zest of 1 lemon
- 2 teaspoons drained capers, rinsed
- Coarse salt and freshly ground pepper
- 4 pita breads
Method
- Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula.
- Season with salt and pepper.
- Cut 1 inch from the top of each pita to open the pocket.
- Fill each with egg salad, dividing evenly.
- Refrigerate in an airtight container until ready to serve, up to 4 hours.
