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15 min
15 min
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We already know that pita bread is the absolute best for any sandwich. It’s an open pocket that holds together any filling without tearing apart and leaking. I love making breakfast pitas for my wife and me, but this egg salad pita is our new addiction. Boil the eggs, separate the yolks and whites, smooth the yolks with mayo and mustard, then add them back to the egg whites for a beautiful texture that holds itself without breaking apart. It’s a mix between a salad and a spread. My friend Fritz taught me to add Tabasco on top of egg salad, and trust me, it’s spot on. Give it a try, and if you can, make the pita bread from scratch. It’s the only way to have mini-sized pitas perfect for a breakfast snack!
Small pot
Knife
Cutting board
2 bowls
Add the eggs to a salted boiling water and boil for 8 minutes.
Transfer into ice water for 5 minutes. Then peel and separate egg yolks from egg whites.
Add the egg yolks to a bowl with mayo, mustard, salt and black pepper. Mix until smooth.
Chop the egg whites.
In a bowl, combine the chopped egg whites, chives, capers, and egg yolk mix. Mix until combined.
Open up the top of your pita and fill up with this beautiful egg salad. Don’t forget to add tabasco on top.
YASSS!
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