Curried Egg Salad in Mini Pitas

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

From the kitchen of Carly

Curry powder and cumin warm up a creamy egg salad, while tart apples and sharp shallots keep things bright. Tucked into mini pitas with peppery watercress, this is sophisticated lunch food that actually tastes good.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup mayonnaise
12 tablespoons scallion, thinly sliced
11 tablespoon shallot, minced
11 1/2 tablespoons apple cider vinegar
11 1/2 teaspoons Dijon mustard
11/2 teaspoon (heaping) curry powder
11/4 teaspoon ground cumin
14 large hard-boiled eggs, chopped
11 medium Granny Smith apple, peeled and cut into 1/8-inch cubes
1Kosher salt and freshly ground pepper
18 mini pita pockets, halved
1Watercress sprigs

Instructions

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.
Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.