Egg Salad Sandwich Mini Pitas (Print Version)
# Ingredients:
→ Egg Salad Filling
01 -
6 large eggs
02 -
1/2 cup mayonnaise
03 -
2 tsp Dijon mustard
04 -
1/4 tsp salt
05 -
1/8 tsp fresh ground pepper
06 -
1 tsp sugar
07 -
1/4 cup finely diced celery
08 -
3 Tbsp finely chopped green onions
09 -
1 Tbsp finely chopped parsley
→ Assembly
10 -
9 leaves of Boston lettuce
11 -
14 mini pitas
12 -
Sweet paprika for garnish
# Instructions:
01 -
Place eggs in Instant Pot and set for hard-boiled eggs following appliance instructions. If using stovetop, place eggs in a medium saucepan, covering with cold water. Bring to a rolling boil, remove from heat, cover, and let sit for 10 minutes.
02 -
Run cold water over the eggs for 10 minutes. Peel the eggs under cool running water and pat dry with paper towels. Chop into 1/4-inch pieces.
03 -
Combine mayonnaise, Dijon mustard, salt, pepper, and sugar in a medium bowl. Mix well, then add chopped eggs, celery, green onions, and parsley. Stir gently, taste, and adjust seasoning if needed.
04 -
Carefully slice each pita along the edge about halfway to create a pocket.
05 -
Place 1/2 a lettuce leaf in each pita pocket. Spoon 1 to 1 1/2 Tbsp of egg salad into each pita. Sprinkle with sweet paprika for garnish. Repeat for all pitas.
# Notes:
01 -
Chop eggs into uniform pieces to ensure even mixing in the salad.
02 -
For additional flavor, opt for freshly ground pepper and high-quality Dijon mustard.