Avocado Egg Salad on Pita

This Avocado Egg Salad On Pita recipe was originally published in Edible South Florida magazine in the summer of 2022.

Serves 4

We used local eggs, which seem to have brighter yolks than grocery-store eggs; a backyard avocado and Spicy Sprouts from Fullei Fresh. Add a squirt or two of Kewpie wasabi mayo, sriracha or Tabasco for a little heat.

4 large hardboiled eggs, chopped coarsely

1/4 cup mayonnaise

1/4 cup sweet onion (like Vidalia,) finely chopped

salt and freshly ground pepper

1 small ripe avocado, sliced thinly

Sprouts - beet, broccoli, pea tendrils, sunflower or other mix

2 pita loaves, split to make four halves

To hardcook eggs: lower eggs in a pot filled with boiling water. Reduce to a simmer and cook for 11 minutes. Immediately plunge eggs in ice water to chill. Refrigerate until you're ready to make egg salad. Combine eggs, mayonnaise, onion, salt and pepper. Taste for seasoning. To serve, heap egg salad on each pita half, arrange sliced avocado on top and sprinkle with sprouts.

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