PREPARATION:

For The Egg Salad:

1. Place the eggs, right out of the refrigerator, into a medium saucepan. Add cold water until the water is 1 inch higher than the eggs and bring to a boil over medium-high heat. Once the water comes to a boil, reduce the heat to medium-low, set a kitchen timer for 10 minutes, and cook the eggs at a low boil for exactly 10 minutes. Remove the saucepan from the heat, place it in the sink, drain the hot water, and run cold water over the eggs (still in the saucepan) until they are cool enough to handle. Peel the eggs and chop into 1/2-inch pieces.
2. In a medium mixing bowl, toss together the chopped eggs, carrots, celery, and cheese. Mix in mayonnaise, salt, and pepper, using a fork to blend. Serve immediately in sandwiches or cover tightly and refrigerate for up to 2 days.

For the Pita Pockets:

1. Preheat a toaster oven (or regular oven with rack set in the middle) to 350 degrees F. Heat the pitas on a baking sheet until just warm and soft, about 3 minutes. Using oven mitts or potholders, remove the baking sheet from the oven. Cut each pita round in half. Spoon about 1/4 cup of the egg salad into each pita half.
2. Slice the avocado in half lengthwise. Discard the pit and scoop out halves with a spoon, keeping avocado intact. Slice each avocado half into 4 slices and place 2 slices inside each pita half. Sprinkle with optional ingredients if desired, and serve.

   This recipe was featured on the Good, Fast and Healthy Episode of Emeril Green.