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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 stick celery
  • ½ avocado
  • ½ (3 oz) pkg alfalfa sprouts

• STEP 2

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

  • 1 ½ tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp dill, dried
  • ¼ tsp curry powder
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 3

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

• STEP 4

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

  • 3 hard-cooked eggs, peeled

• STEP 5

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

  • 1 whole grain pita

• STEP 6

  To serve, divide pita pockets between plates and enjoy!