Curried Egg Salad in Mini PitasMarcus Nilsson
Recipe information
Total Time
25 minutes
Yield
Makes 16
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
Preparation
Step 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.
Step 2
Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.
Recipe notes
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