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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.