Name: Curried Egg Salad Pita Wrap with Avocado & Alfalfa Sprouts
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 1 ½ (3 oz) pkgs alfalfa sprouts; 1 ½ avocados; 3 sticks celery; 9 hard-cooked eggs, peeled; 3 whole grain pitas; black pepper; curry powder; Dijon mustard; dill, dried; mayonnaise; salt

Curried Egg Salad Pita Wrap with Avocado & Alfalfa SproutsCurried Egg Salad Pita Wrap with Avocado & Alfalfa Sprouts — a 20-minute snack recipe with 11 ingredients, serving 6.Ingredients

1 ½ (3 oz) pkgs alfalfa sprouts

1 ½ avocados

3 sticks celery

9 hard-cooked eggs, peeled

3 whole grain pitas

black pepper

curry powder

Dijon mustard

dill, dried

mayonnaise

salt

Instructions

Wash and dry the fresh produce.

Trim and small dice celery. Place in a medium bowl along with mayo, Dijon, and spices. Stir to combine the dressing.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl with the dressing.

Roughly chop eggs. Add to the bowl and stir to combine the egg salad.

Cut pita in half and carefully open the pockets. Divide egg salad and sprouts between pockets.

To serve, divide pita pockets between plates and enjoy!

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