This is a great way to make use of leftover boiled eggs. This happens in Greece a lot after Easter but that is not to say that you can’t enjoy this recipe all year long.
For 4 sandwiches
6 hard-boiled eggs
3 scallions, finely chopped
3 tablespoons finely chopped parsley
4 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 – 2 tablespoons extra virgin Greek olive oil
½ teaspoon cumin, or more to taste
½ teaspoon curry powder, or more to taste
½ teaspoon cayenne or Greek boukovo (red pepper flakes), or more to taste
Salt and pepper to taste
4 mini pita pocket breads, halved and slit open
Peel the hard-boiled eggs and mash in a bowl with a fork. Add the scallions, parsley, Greek yogurt, mustard, olive oil, cumin, curry, cayenne, mustard, salt, and pepper. Mash all together until very well combined. Add more yogurt or olive oil if you want it looser.
Spoon equal amounts of the salad into each of the pita halves. Serve immediately with a green salad on the side.