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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