Herbed egg salad in pitas
Instructions:
- 12 hard-cooked eggs, peeled, cut into 1/ 4 -inch dice
- 1/ 2 cup mayonnaise
- 2 teaspoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh chives
- 2 scallions, white parts only, finely chopped
- Zest of 1 lemon
- 2 teaspoons drained capers, rinsed
- Coarse salt and freshly ground pepper
- 4 pita breads
- Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula. Season with salt and pepper.
- Cut 1 inch from the top of each pita to open the pocket. Fill each with egg salad, dividing evenly. Refrigerate in an airtight container until ready to serve, up to 4 hours.