Egg Salad Sandwich Pita Wrap with Greek Yogurt and Avocado
I love a great egg salad sandwich! This one, mixed with ripe avocado, extra virgin Greek olive oil, Greek yogurt, and herbs, and served either as a sandwich on whole grain bread or nestled in a classic pita wrap makes for an easy breakfast, brunch, lunch or quick dinner option, a brown-bag gem, and a perfect way to use leftover hard boiled eggs. Egg salads are a deli classic but this one ups the ante by uniting an American classic with Mediterranean diet ingredients! Enjoy.
Ingredients
- 4 hard boiled eggs
- 2 - 4 tablespoons extra virgin Greek olive oil
- 1/2 ripe avocado
- 3 heaping tablespoons plain Greek yogurt
- 1 heaping teaspoon Dijon mustard
- 1 scallion chopped
- 1/2 cup fresh chopped dill
- 1 scant teaspoon dried Greek oregano
- 1/2 teaspoon turmeric
- 1 scant teaspoon dried thyme
- Finely grated zest of 1/2 a lemon
- Sea salt and black pepper to taste
- 1 pinch Greek saffron (krokos Kozanis) softened in a tablespoon of warm water
- 2 - 4 lettuce leaves or a handful of arugula
- 2 Greek pita or tortilla wraps, or 4 slices whole grain bread
Instructions
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Mash the eggs, 2 tablespoons of olive oil, the ripe avocado pulp, scallion and dill. Season to taste with salt and pepper.
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Mix until smooth the Greek yogurt, mustard, turmeric, saffron and its water, lemon zest, and dried herbs. Season to taste.
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Mix all but 2 tablespoons of the yogurt mixture into the egg mixture. Reserve the remaining yogurt mixture to spread on the sandwich bread or wrap
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Spoon into the pita or tortilla wraps or over two slices of bread. Top with a little lettuce or arugula, and serve. ,
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