Dinner Tonight: Curried Egg Salad With Arugula And Pistachios Recipe

1. 1

   Add the eggs to medium sized pot saucepot. Cover with water by 3 inches. Bring to boil over high heat. Reduce heat to a bare simmer. Cook for 12 minutes. Remove the eggs and place in a large bowl with ice water. Let cool for at least 10 minutes.

2. 2

   Meanwhile, mix together the mayonnaise, curry powder, and pistachios in large bowl. Peel eggs and chop. Combine with mayonnaise mixture. Toss well. Season with salt and pepper to taste.

3. 3

   Split the pita in half. Stuff some arugula inside each half, then spoon in egg salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.