Curried egg salad in mini pitas

Experience a delightful blend of flavors with our curried egg salad in mini pitas. Indulge in the aromatic spices and creamy textures in every bite.

Ingredients:

• /4 cup mayonnaise
• tablespoons scallion, thinly sliced
• tablespoon shallot, minced
• 1/2 tablespoons apple cider vinegar
• 1/2 teaspoons Dijon mustard
• /2 teaspoon (heaping) curry powder
• /4 teaspoon ground cumin
• large hard-boiled eggs, chopped
• medium Granny Smith apple, peeled and cut into 1/8-inch cubes
• Kosher salt and freshly ground pepper
• mini pita pockets, halved
• Watercress sprigs

Instructions:

1. Combine together mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a spacious bowl by using a whisk. Gently mix in eggs and apple. Add kosher salt and freshly ground pepper to taste.
2. Take pita pockets and stuff each one with approximately 1 tablespoon of egg salad. Garnish the pita sandwiches with watercress sprigs.

Summary:

• Calories: 2181 kcal
• Fat: 75 g
• Protein: 77 g
• Carbs: 317 g
• Potassium: 1486 mg
• Magnesium: 401 mg