Curried Egg Salad in Mini Pitas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Ingredients:
1/4 cup mayonnaise |
2 tablespoons scallion, thinly sliced |
1 tablespoon shallot, minced |
1 1/2 tablespoons apple cider vinegar |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon (heaping) curry powder |
1/4 teaspoon ground cumin |
4 large hard-boiled eggs, chopped |
1 medium granny smith apple, peeled and cut into 1/8-inch cubes |
kosher salt and freshly ground pepper |
8 mini pita pockets, halved |
watercress sprigs |
Directions:
1. Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.
2. Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.
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