This recipe with its hints of the Middle East is a tasty and unusual way to use hardboiled eggs.
1 cup of plain yogurt
3 or 4 cloves of garlic, minced very small
1 tablespoon finely minced fresh dill weed – (or 1/2 teaspoon dry)
1 cup shredded ice-berg lettuce
1 or 2 tomatoes, diced
1 or 2 green onions, chopped small, including most of the green
About half a sweet purple onion, diced small
4 or 5 fresh mint leaves, cut into fine Chiffonade
1 additional tablespoon finely minced fresh dill weed – (or 1/2 teaspoon dry)
2 or 4 pepperoncini, chopped very small
6 hard-boiled eggs, diced
Fresh, coarse ground black pepper to taste
4 Pita breads
Combine the yogurt, garlic and tablespoon of dill and leave sit for about thirty minutes.
Meanwhile, put the next ingredients in a bowl and toss gently. Cut off about 1/4 of each pita. Wrap them in a clean cloth and warm in the microwave or a traditional oven. This is mostly to make them soft and pliable. Gently spread them to make into pockets and stuff with the egg mixture. Serve with the seasoned yogurt to spoon over.