Low-Carb Egg Salad in Pita with Green Olives, Green Onions, and Dijon

Ingredients

• 4 eggs
• 2 T Greek Yogurt
• 1 T mayo
• 2 tsp. Dijon mustard
• 2 T thinly-sliced green onion
• 6-8 green olives, finely chopped
• Salt and fresh-ground black pepper to taste
• 2 romaine lettuce leaves, thinly sliced
• 2 whole wheat pitas, cut in half

Directions

1. Cook the eggs using your usual method for hard-boiled eggs. Once they’re cool enough to handle, peel them, chop them, and place the pieces in a small bowl.
2. As the eggs are cooking, stir together the fat-free Greek yogurt, mayo, and Dijon. Slice the green onions thinly, and finely chop the green olives.
3. Add the mustard mixture to the chopped eggs and stir until combined. Fold in the sliced green onion and chopped olives.
4. Slice each pita bread in half, then gently open the inner pocket so there’s room for the filling.
5. Spoon 1/4 of the egg mixture onto the lower inside of each pita half, then tuck 1/4 of the sliced lettuce over the top.
6. Serve right away.