Makes 6 servings
8 hard-boiled eggs
3/4 cup celery, diced small (about 2-3 medium stalks)
1/4 cup plain non-fat Greek yogurt or
1 teaspoon Dijon mustard (or extra yogurt or
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
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.