Start by Hard Boiling Eggs: Place eggs in a medium saucepan and cover them with cold water. (Be sure the tops of the eggs are covered by at least an inch of water.) Bring the water to a full boil, (uncovered), then bring heat down to medium, so water is simmering but not boiling. Let eggs cook over medium heat for 15 minutes, then remove from heat. Immediately place pot in the sink and run cold water in the pot, letting the cold water run over the eggs for about 2-3 minutes. Remove the boiled eggs from the pot and peel.
To Make the Egg Salad: Chop the whole hard boiled egg and the hard boiled egg whites coarsely and put them into a medium bowl. Add the hummus (or avocado), and seasonings to taste. Serve egg salad with baked pita chips!
To Make the Baked Pita Chips: Preheat oven to 425 degrees. Line a baking sheet with a cooling rack (this will ensure both sides of the pita will get equally baked, but if you don’t have one, no worries, just line baking pan with foil, and flip half way through cooking!) Spray with non-stick cooking spray. Cut pita (or lavash bread) with a pizza cutter, making 8-12 equally sized triangles. Lay triangles on prepared baking sheet. Sprinkle garlic powder, parmesan cheese, and additional seasonings if desired on pita triangles, coating each triangle evenly. Spray triangles with non-stick cooking spray, (this will ensure seasoning sticks well to the bread.) Bake for 12 minutes, or until bread is lightly golden brown. (Lavash bread will require less time than pita). Remove pita chips from the oven and enjoy with egg salad!