I didn't color Easter eggs with my little girl this year but my six year old cousin Amaya gladly shared a few of hers with me. The only thing I ever do with leftover hard boiled eggs is make Egg salad (I know, not very original) but I love Egg Salad and I'm always looking for a new twist on it. This recipe is a winner, but like always I have to tweak it just a bit. In this one I omitted the mustard, used lemon juice instead of lime juice and dill instead of cilantro. The end result was heaven.

I didn't color Easter eggs with my little girl this year but my six year old cousin Amaya gladly shared a few of hers with me. The only thing I ever do with leftover hard boiled eggs is make Egg salad (I know, not very original) but I love Egg Salad and I'm always looking for a new twist on it. This recipe is a winner, but like always I have to tweak it just a bit. In this one I omitted the mustard, used lemon juice instead of lime juice and dill instead of cilantro. The end result was heaven.

This yummy combination of flavors comes together easily for a flavorful light meal. I suppose if you're feeling particularly lazy you could substitute commercially made hummus for the homemade version here, but since the entire recipe can be made in less than 30 minutes there's really no reason to take any shortcuts. The salad component is both delicious and healthy; and the olives and feta boost the flavor profile considerably, making the prospect of a salad entrée seem far less Spartan. The recipe calls for sometimes-difficult-to-find pocketless pita bread (the Greek version, meant to wrap around food, rather than contain it within a pocket) but regular pita or any other flatbread works just fine. When possible, buy pita from a Middle Eastern market or bakery...the difference in taste and texture leaves that supermarket stuff in the dust. Pita also freezes beautifully, so it pays to stock up.This is essentially a low-fat dinner, which some might view as a good excuse to splurge on dessert.

This yummy combination of flavors comes together easily for a flavorful light meal. I suppose if you're feeling particularly lazy you could substitute commercially made hummus for the homemade version here, but since the entire recipe can be made in less than 30 minutes there's really no reason to take any shortcuts. The salad component is both delicious and healthy; and the olives and feta boost the flavor profile considerably, making the prospect of a salad entrée seem far less Spartan. The recipe calls for sometimes-difficult-to-find pocketless pita bread (the Greek version, meant to wrap around food, rather than contain it within a pocket) but regular pita or any other flatbread works just fine. When possible, buy pita from a Middle Eastern market or bakery...the difference in taste and texture leaves that supermarket stuff in the dust. Pita also freezes beautifully, so it pays to stock up.This is essentially a low-fat dinner, which some might view as a good excuse to splurge on dessert.