- 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
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.
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