Ingredients
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4 eggs (hard boiled)
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85 g low-fat mayonnaise or 1/4 cup low-fat mayonnaise
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1 teaspoon English mustard
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1 tablespoon white wine vinegar
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2 tablespoons sour cream
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salt
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pepper
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2 tomatoes (deseeded and chopped)
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1 red capsicum (bell pepper deseeded and chopped)
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2 spring onions (green chopped)
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1 potato (cooked and chopped)
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4 whole wheat pita bread (wholemeal)
Instructions
- Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
- Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
- Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
- Carefully split the pitas in half to form pockets and fill the pockets with the salad.