Cook the eggs in an Instant Pot, as per the directions for hard-boiled eggs. I love this method the best, but if you don’t have an Instant Pot or Pressure Cooker, you can cook them on the stove as per our instructions below. For more tips, see our post on How to Hard Boil Eggs.

If you do not have an Instant Pot, place the eggs in a medium saucepan and fill with enough cold water to cover the eggs completely. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.

Pour out the hot water and run cold water over the eggs. Let stand for 10 minutes.

Peel the eggs under cool running water, dry them with a paper towel, and chop them into ¼ inch pieces.

In a medium bowl, combine the mayonnaise, Dijon mustard, salt, black pepper, and sugar. Mix well.

Add the chopped eggs, celery, green onions, and parsley and stir gently to combine. Taste and adjust the seasoning as needed.

Carefully slice the pita along the edge about ½ way to create a "pocket".

Place ½ a lettuce leaf in the pita and spoon 1 to 1 1/2 Tbsp of egg salad into the pita. 

Sprinkle the top of the egg salad with a pinch of sweet paprika. Repeat with the other pitas.

Enjoy!!