This tasty pita is given an extra kick of protein with turkey and egg together. Inspired by the delicious turkey club sandwich, this recipe is great as a dip or a spread. Give it a try!
Purée peeled and chopped hard-cooked eggs in food processor or blender. Add mayonnaise, yogurt, salt, pepper and Dijon mustard. Process until smooth. Scrape down sides with a rubber spatula to incorporate all the egg, if needed. Transfer egg mixture to a medium-sized bowl. Stir in green onions, turkey and bacon bits. Cover and refrigerate until serving time.
Serve in a pita with sliced tomatoes and spinach, or as a dip with a variety of vegetables (e.g. sweet pepper strips, celery or carrot sticks, cucumber slices, broccoli or cauliflower florets, cherry tomatoes and mushrooms), pita bread wedges, crackers or breadsticks.
Dip/spread can be refrigerated for up to 3 days.
Spread the dip into a whole wheat tortilla and take as a grab-and-go lunch.