Ingredients
Equipment
Method
- Place the hard-boiled eggs in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse with cold water. Peel the eggs.
- Chop the peeled eggs and place them in a mixing bowl.
- Add the Greek yogurt, Dijon mustard, chopped dill, salt, and pepper to the bowl with the eggs. Mix until well combined.
- Cover the egg salad and refrigerate for at least 10 minutes to allow the flavors to meld.
- Warm the pita breads slightly if desired.
- Cut each pita bread in half to create pockets. Fill each pita pocket with mixed greens, then spoon in the egg salad mixture. Top with halved cherry tomatoes.
Notes
You can add other vegetables like chopped celery or red onion to the egg salad for extra crunch and flavor. For a spicier kick, add a pinch of cayenne pepper.