Egg Salad Sandwich Pita Wrap with Greek Yogurt and Avocado

5 from 3 votes

I love a great egg salad sandwich! This one, mixed with ripe avocado, extra virgin Greek olive oil, Greek yogurt, and herbs, and served either as a sandwich on whole grain bread or nestled in a classic pita wrap makes for an easy breakfast, brunch, lunch or quick dinner option, a brown-bag gem, and a perfect way to use leftover hard boiled eggs. Egg salads are a deli classic but this one ups the ante by uniting an American classic with Mediterranean diet ingredients! Enjoy.

5 from 3 votes

Egg Salad Sandwich Pita Wrap with Greek Yogurt and Avocado

By Velina Marinova

Prep Time 10

Servings

Eggs, Mediterranean Diet, News, Recipes, Snacks

Prep Time 10

Servings

Eggs, Mediterranean Diet, News, Recipes, Snacks

Ingredients

4 hard boiled eggs
2 - 4 tablespoons extra virgin Greek olive oil
1/2 ripe avocado
3 heaping tablespoons plain Greek yogurt
1 heaping teaspoon Dijon mustard
1 scallion chopped
1/2 cup fresh chopped dill
1 scant teaspoon dried Greek oregano
1/2 teaspoon turmeric
1 scant teaspoon dried thyme
Finely grated zest of 1/2 a lemon
Sea salt and black pepper to taste
1 pinch Greek saffron (krokos Kozanis) softened in a tablespoon of warm water
2 - 4 lettuce leaves or a handful of arugula
2 Greek pita or tortilla wraps, or 4 slices whole grain bread

Instructions

Mash the eggs, 2 tablespoons of olive oil, the ripe avocado pulp, scallion and dill. Season to taste with salt and pepper.
Mix until smooth the Greek yogurt, mustard, turmeric, saffron and its water, lemon zest, and dried herbs. Season to taste.
Mix all but 2 tablespoons of the yogurt mixture into the egg mixture. Reserve the remaining yogurt mixture to spread on the sandwich bread or wrap
Spoon into the pita or tortilla wraps or over two slices of bread. Top with a little lettuce or arugula, and serve. ,

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Egg Salad Sandwich Pita Wrap with Greek Yogurt and Avocado