Egg Salad Pita Sandwiches

Lunch

Ingredients 8 servings

Eggs, hardboiled, prefrozen (in shell) 12.0 whole

Mayonnaise 0.5 cup(s)

Vegan Mayonnaise 0.5 cup(s)

Dill Relish 2.0 tablespoon(s)

Red Onions 0.5 whole

Salt 1.0 teaspoon(s)

Black Pepper 0.5 teaspoon(s)

Smoked Paprika 0.5 teaspoon(s)

Pita Breads (Cut into quarters) 8.0 whole

Gluten-Free Pita Bread 8.0 whole

Avocados 2.0 whole

Tomatoes 2.0 whole

Trail Mix 12.0 ounce(s)

Nut-Free Trail Mix 16.0 ounce(s)

Mustard 0.25 jar(s)

Dietary Restrictions

Eggs Wheat / Gluten Nuts

Recipe Instructions

PRE-TRIP PREP: Hard-boil eggs at home. Keep refrigerated in shell in cooler.

ON THE RIVER: Peel and chop eggs. Mix with mayo, mustard, relish, red onion, salt, pepper, and paprika. Stuff into pita halves with avocado and tomato slices. Serve with trail mix on the side.