Dinner Tonight: Curried Egg Salad with Arugula and Pistachios

We all have weaknesses. Some people put ketchup on hot dogs, or like to slather burgers with Cheez Whiz. Me, I like Hellmann's mayonnaise. I greatly appreciate anyone that whips up a homemade batch of the stuff, but it's not what I crave. I'm that guy who spreads it on bread then licks the knife clean. Judge me. I don't care.

So does this properly explain why I'm drawn to such a simple recipe like this one from Whole Foods? It's basically just chopped-up hard boiled eggs, mayonnaise, and curry powder, but it has a few elements that make it a tad more interesting. The arugula helps add a peppery bite, and the pistachios add an unexpected crunch. Also, the pita is a little less obtrusive than regular white sandwich bread.

It's still missing something acidic to my taste. Regular egg salad is balanced by mustard or pickle. If you can think of what would work best here, I'd really appreciate it.

Dinner Tonight: Curried Egg Salad with Arugula and Pistachios

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About This Recipe

Yield:2 people

Ingredients

  • 4 eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons chopped pistachios
  • salt and black pepper
  • 2 cups baby arugula
  • 1 pita

Procedures

  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.

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