Ingredients
6 hard-boiled eggs
3 scallions, finely chopped
3 tablespoons finely chopped parsley
4 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 - 2 tablespoons extra virgin Greek olive oil
½ tsp cumin, or more to taste
½ tsp curry powder, or more to taste
½ tsp cayenne or Greek boukovo (red pepper flakes), or more to taste
Salt and pepper to taste
4 mini pita pocket breads, halved and slit open
Preparation
Peel eggs and mash with a fork. Add the scallions, parsley, Greek yogurt, mustard, olive oil, cumin, curry, cayenne, mustard, salt, and pepper. Mash all together until very well combined. Add more yogurt or olive oil if you want it looser.
Spoon equal amounts of the salad into each of the pita halves. Serve immediately with a green salad on the side.
