Egg and avocado sandwich with yogurt dressing. Chopped boiled eggs mixed with creamy avocado and yogurt - then stuffed into a wholemeal pitta pocket with a little cress and lemon juice. Who needs egg mayo, when this is going on!!?
Place the eggs, whole, into a pan of water and put on the stove. Bring to the boil and then simmer for 8 minutes. Next remove the eggs from the pan and place immediately into cold water in order to stop the cooking process. Once cooled remove from the water and peel of the shell. Dice the egg and transfer to a large bowl.
Place the pittas in the microwave and heat on high for 15 seconds. Remove and carefully cut a slit down the side of each pitta and open. Place to one side.
Cut the avocado in half by working around the stone and then twist to separate.
Remove the stone by carefully chopping the knife into it and then twist out. Use a spoon to scoop the flesh out of the avocado skin and place the flesh into the bowl with the egg. Squeeze the lemon juice over the egg and avocado, then add the mayo, yogurt, mustard and seasoning and mix well. Scoop the mixture into the open pittas.
Close the pittas, cut in half, sprinkle with cress and serve.