Egg Salad Pitas

Makes 6 servings

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8 hard-boiled eggs

3/4 cup celery, diced small (about 2-3 medium stalks)

1/4 cup plain non-fat Greek yogurt or

mayonnaise

1 teaspoon Dijon mustard (or extra yogurt or

mayonnaise)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon chopped fresh dill (or 1

teaspoon dried dill)

1 tomato, sliced into rounds

1 avocado, peeled, seeded, and sliced

3 whole-wheat pita pockets

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1. Place eggs in a saucepan or stockpot and cover with cold water. Bring to a boil, remove from heat, and cover for 10 minutes. Drain and run through cold water until cool enough to handle.

2. Peel and place in a bowl with remaining ingredients except for tomato, avocado, and pita. Roughly chop eggs and then break them up with a fork and stir just to combine. Don't overmix.

3. Divide mixture among six pita halves with a slice of tomato and divide sliced avocado among the pita pockets. Enjoy with a side of kale salad.

Per serving: 209 calories, 7 grams fat, 219 milligrams cholesterol, 529 milligrams sodium, 250 milligrams potassium, 26 grams carbohydrates, 4 grams dietary fiber, 2 grams sugar, 13 grams protein.

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