Curried Egg Salad in Mini Pitas
A delightful twist on classic egg salad featuring curry powder, cumin, and crisp Granny Smith apple, served in convenient mini pita pockets with fresh watercress.
8 servings
10 min
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Ingredients
- •¼ cup mayonnaise
- •2 tablespoons scallion
- •1 tablespoon shallot
- •1½ tablespoons apple cider vinegar
- •1½ teaspoons Dijon mustard
- •½ teaspoon curry powder
- •¼ teaspoon ground cumin
- •4 large hard-boiled eggs
- •1 medium Granny Smith apple
- •to taste Kosher salt and pepper
- •8 pieces mini pita pockets
- •to taste watercress
Cooking Instructions
- 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.
5 min
- 2.
Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.
5 min
