Mini Cranberry Egg Salad Pitas

• 6 whole Hard Boiled Eggs, Peeled
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Plain Greek Yogurt (substitute Plain Regular Yogurt If You Can't Find Greek)
• 2 Tablespoons Dried Cranberries
• 1 Tablespoon Minced Red Onion Or Shallot
• 2 Tablespoons Pine Nuts
• 1 teaspoon Dried Herb Blend Or 1 Tablespoon Chopped Fresh Herbs Of Your Choice (Italian Parsley Is Nice)
• 1 pinch Salt And Pepper, to taste
• 4 whole Mini Pita Pockets Or 1 Large Pita Cut Into Quarters

1. 1.
2. Break apart the hard boiled eggs.
3. Add the whites to a bowl.
4. Reserve three yolks and discard the other three or use them for something else.
5. Add the reserved yolks to the bowl.
6. 2.
7. Add the Dijon and yogurt.
8. Using a small masher or fork, mash the egg into smaller pieces while mixing everything together.
9. 3.
10. Add the cranberries, onion, nuts, herbs, salt and pepper.
11. Mix well.
12. Adjust seasonings to suit your tastes.
13. 4.
14. Cut off the tops of the mini pitas to form a pocket.
15. Spoon egg mixture into the pita until just full.
16. Try changing it up.
17. Substitute red onion for sliced green onion, add diced celery, try basil or thyme instead of parsley, different nuts or even sunflower seeds ... you name it, it will work in this recipe!

eggs, dijon mustard, greek yogurt, cranberries, red onion, nuts, herbs, salt, quarters

Taken from tastykitchen.com/recipes/main-courses/mini-cranberry-egg-salad-pitas/ (may not work)