Curried Egg Salad in Mini Pitas

Ingredients for Curried Egg Salad in Mini Pitas

• 40g mayonnaise

• 2 tablespoons spring onion, thinly sliced

• 1 tablespoon shallot, minced

• 1 1/2 tablespoons apple cider vinegar

• 1 1/2 teaspoons Dijon mustard

• 1/2 teaspoons (heaping) curry powder

• 1/4 teaspoons ground cumin

• 4 large hard-boiled eggs, chopped

• 1 medium Granny Smith apple, peeled and cut into 1/8-inch cubes

• Kosher salt and freshly ground pepper

• 8 mini pita pockets, halved

• Watercress sprigs

Whisk mayonnaise, spring onion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with watercress sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.