YOUR SOLIN GENERATED RECIPE
Creamy Egg Salad and Golden Cheese Pitta
Hard-boiled eggs mashed with tangy Greek yogurt and sharp cheddar, served inside a toasted whole wheat pita with crisp spinach for a satisfying crunch.
INGREDIENTS
2 large eggs
0.5 cup Greek yogurt
0.5 oz sharp cheddar cheese
0.5 medium whole wheat pita
1 stalk celery
1 tbsp Dijon mustard
1 tsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
PREPARATION
Place the eggs in a small saucepan and cover with water; bring to a boil, then cover and remove from heat for 10 minutes.
Transfer the eggs to an ice bath, peel once cooled, and finely mash them in a medium mixing bowl.
Stir in the Greek yogurt, Dijon mustard, finely diced celery, sea salt, and black pepper until the mixture is creamy and well combined.
Slice the whole wheat pita in half and sprinkle the shredded cheddar cheese evenly inside each pocket.
Toast the pita in a toaster oven or dry skillet over medium heat until the bread is golden and the cheese has completely melted.
Stuff the warm pita pockets with fresh baby spinach and a generous portion of the egg salad, then garnish with fresh chives before serving.