Curried Egg Salad Sandwiches with Pistachios and Arugula

Curried Egg Salad Sandwiches with Pistachios and Arugula

Rated:
Recipe Rating: 3.63627
Serves 4
Pistachios add an unexpected crunch to this simple curried egg salad.
Ingredients: 
  • 4 eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons chopped pistachios
  • 1/4 teaspoon fine sea salt
  • 2 cups baby arugula
  • 4 small pita breads, cut in half
  • 1/4 teaspoon ground black pepper
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Method: 
Place eggs in a medium pot and cover with cool water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Set aside for 12 minutes, then drain and transfer eggs to an ice water bath. Peel under cool running water.

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. Season 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 carbohydrates, (2 g dietary fiber, 1g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.