Ingredients

• 8 large eggs
• 1/4 cup onion
• 1/3 cup reduced-fat mayonnaise
• 1/2 cup plain nonfat Greek yogurt
• 1 teaspoon mustard powder
• 1 tablespoon fresh dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Dash of paprika
• 4 whole wheat pitas, 4-inch size
• 4 butterhead lettuce leaves

Preparation

1. Cover the eggs with water in medium saucepan. Once the water is boiling, cover and turn the heat off.
2. Drain the eggs after 10 minutes. Cover with ice and water until cooled.
3. Peel the eggs and chop or grate to desired consistency. Chop the onion and dill weed.
4. In a medium bowl mix all the ingredients together until well blended.
5. Chill at least one hour in the refrigerator before serving.
6. Cut pitas in half and place 1/3 cup egg salad and 1/2 lettuce leaf in each pita half.

Helpful hints

• For additional protein, Greek yogurt may be used in place of sour cream.
• If fresh dill weed is unavailable substitute with 1 teaspoon dried dill weed.
• If small pitas are not available serve with 1/2 of a large (6-1/2-inch) pita.
• Serve on a lettuce leaf or with 6 low sodium crackers instead of pita if desired.
• Keep this salad cold in an insulated bag if transporting to eat away from home.