Ingredients

serves 4

　　12 hard-cooked eggs, peeled, cut into 1/4-inch dice

　　1/2 cup mayonnaise

　　2 teaspoons finely chopped fresh dill

　　2 teaspoons finely chopped fresh tarragon leaves

　　1 teaspoon finely chopped fresh chives

　　2 scallions, white parts only, finely chopped

　　Zest of 1 lemon

　　2 teaspoons drained capers, rinsed

　　Coarse salt and freshly ground pepper

　　4 pita breads

　　

Step 1

Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula. Season with salt and pepper.

　　

Step 2

Cut 1 inch from the top of each pita to open the pocket. Fill each with egg salad, dividing evenly. Refrigerate in an airtight container until ready to serve, up to 4 hours.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.