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

Directions

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

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