Pita pockets with egg salad

Ingredients

• 2 pita breads
• 4 leaves of Lollo biondo lettuce
• 8 eggs
• 0.5 cucumber
• 100 g radishes
• 3 tbsp mayonnaise
• 1 tbsp Crème fraîche
• 1 tsp curry powder
• 1 tsp vinegar
• Salt
• Cayenne pepper

Instructions

1. 1.

   Cut the pita breads in half horizontally and place washed, dried lettuce leaves inside.

2. 2.

   Hard boil the eggs, cool them, peel and chop.

3. 3.

   Peel the cucumber, cut it lengthwise, deseed and dice into small cubes.

4. 4.

   Wash, trim and dice the radishes similarly.

5. 5.

   Whisk mayonnaise with crème fraîche, curry powder and vinegar; fold in remaining ingredients and season with salt and cayenne pepper. Fill the pita pockets and serve.