Dinner Tonight: Curried Egg Salad with Arugula and Pistachios
Dinner Tonight: Curried Egg Salad with Arugulan and Pistachios takes about 45 minutes from beginning to end. For $1.33 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 33g of fat, and a total of 442 calories. This recipe serves 2. This recipe is liked by 53 foodies and cooks. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It works well as a main course. This recipe from Serious Eats requires pistachios, curry powder, pita, and mayonnaise. With a spoonacular score of 55%, this dish is solid. Dinner Tonight: Curried Egg Salad, Dinner Tonight: Curried Waldorf Salad, and Dinner Tonight: Steak Salad with Balsamic and Wilted Arugula are very similar to this recipe.
Servings: 2
Ingredients:
2 cups baby arugula
1/2 teaspoon curry powder
4 eggs
1/4 cup mayonnaise
2 tablespoons chopped pistachios
1 pita
salt and black pepper
Equipment:
pot
bowl
Cooking instruction summary:
Procedures 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.
Step by step:
1. 1
2. 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.
3. Remove the eggs and place in a large bowl with ice water.
4. Let cool for at least 10 minutes.
5. 2
6. Meanwhile, mix together the mayonnaise, curry powder, and pistachios in large bowl. Peel eggs and chop.
7. Combine with mayonnaise mixture. Toss well. Season with salt and pepper to taste.
8. 3
9. Split the pita in half. Stuff some arugula inside each half, then spoon in egg salad.
Nutrition Information:
covered percent of daily need
