My husband calls me Queen of Lunches. I can’t wait until my theoretical kids are in school so I can regale them with fresh fruit slices, colorful veggie sticks, delectable dips, and savory sandwiches.
For the time being, I just make lunches for the two of us. My grandmother used to make egg salad sandwiches in pita bread triangles for parties. I started making them lately and Marc commented on how pitas make the perfect vehicle for egg salad. They are chewy and hearty, yet the egg salad doesn’t squish out the other end when you bite into them.
Being a designer, my husband has strong feelings about the design flaws of two pieces of bread putting inordinate pressure on the egg salad and ejecting it out the back. He even made a handy diagram to illustrate this very important point.
So, here is my recipe for a tasty, relatively mess free, portable sandwich.
“Recipe” serves 2 (best if all or at least most of your ingredients are organic, seasonal and local)
1-2 heaping Tbs. (soy or regular) mayo
6-8 tiny cornichon pickles diced
1 Tbs. chopped fresh herbs of choice (dill, chives, parsley, tarragon)
2 large multi grain or whole wheat pitas cut in half and toasted
salt and pepper to taste
First hard boil the eggs to your liking. I usually put them in a small pot with cold water on high heat, and once the water boils, turn them off and let them sit for 20 minutes in the hot water. Run the eggs under cold water to cool them off, and then peel them.
Into a roomy bowl, put eggs, mayo, pickles and herbs. Mash the eggs into the mayo with a fork until the eggs are a more even texture. Season with salt and pepper.
Fill the pitas with the egg salad and add any other veggies you want for color and texture (cucumbers, sun gold cherry tomatoes, lettuce, sprouts, avocado, pepperoncini). I like to round out the plate with fresh grapes and some roasted pistachios. Great for a party, kids lunches, or just hanging out.