Wednesday, March 28, 2012

Enlightened Egg Salad Pita

Delicious Egg Salad Sandwich

Enlightened Egg Salad Pita
serves 4
recipe found in Shape, January 2012
Really easy to make and so tasty!

6 large eggs
2 tablespoons nonfat plain Greek yogurt
1 tablespoon light mayonnaise
2 teaspoons Dijon mustard
1⁄4 teaspoon curry powder
1⁄4 teaspoon kosher salt
freshly ground black pepper
2 tablespoons finely chopped sweet onion
2 tablespoons finely chopped celery
1 tablespoon finely chopped fresh chives
4 whole-wheat pitas
4 lightly packed cups baby greens
1⁄2 large English cucumber, thinly sliced

1. Place eggs in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high. Remove pan from heat, cover, and let sit for 11 minutes. transfer eggs to a large bowl of ice water and let cool for 5 minutes.

2. Meanwhile, combine yogurt, mayonnaise, mustard, curry powder, and salt in a medium bowl; season with pepper. Stir in the onion, celery, and chives.

3. Peel the eggs; discard 2 of the yolks. Coarsely chop whites and remaining yolks and combine with yogurt mixture in the bowl. (Mixture can be made up to 1 day ahead and refrigerated.)

4. Slice the top third off the pitas and discard (or save for snacking). Stuff each pita with a quarter of the greens and the cucumber slices. Spoon a quarter of the egg salad into each and serve immediately.

Karl's reaction: "Kind of cucumbery, yet fresh."

My take: Wasn't sure if Karl would notice the curry (since he hates curry) but he didn't! Score! I added some yellow mustard for more flavor.


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