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!

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