Herbed Egg Salad in Pitas

• 12 hard-cooked eggs, peeled, cut into 1/4-inch dice
• 1/2 cup mayonnaise
• 2 teaspoons finely chopped fresh dill
• 2 teaspoons finely chopped fresh tarragon leaves
• 1 teaspoon finely chopped fresh chives
• 2 scallions, white parts only, finely chopped
• Zest of 1 lemon
• 2 teaspoons drained capers, rinsed
• Coarse salt and freshly ground pepper
• 4 pita breads

1. Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula.
2. Season with salt and pepper.
3. Cut 1 inch from the top of each pita to open the pocket.
4. Fill each with egg salad, dividing evenly.
5. Refrigerate in an airtight container until ready to serve, up to 4 hours.

eggs, mayonnaise, fresh dill, tarragon, fresh chives, scallions, lemon, capers, salt, pita breads

Taken from www.epicurious.com/recipes/food/views/herbed-egg-salad-in-pitas-392458 (may not work)