Curried Egg Salad Sandwiches with Pistachios and Arugula
- 4 eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon curry powder
- 2 tablespoons chopped pistachios
- Salt and black pepper, to taste
- 2 cups baby arugula
- 4 small pita breads, cut in half
Method:
Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat and cook eggs at a gentle simmer for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel.
In a medium mixing bowl, mash eggs with the back of a fork. Combine mayonnaise, curry and pistachios in a small mixing bowl. Add mayonnaise mixture to eggs and combine well. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until ready to serve.
Stuff pitas with arugula and egg salad and serve.
Nutritional Info:
Per Serving:Serving size: 1 pita sandwich, 360 calories (160 from fat), 18g total fat, 3.5g saturated fat, 220mg cholesterol, 530mg sodium, 37g carbohydrate (2g dietary fiber, 1g sugar), 13g protein
