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Curried Egg Salad in Mini Pitas

3.2

(3)

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Curried Egg Salad in Mini Pitas Marcus Nilsson

  • Active Time

    25 minutes

  • Total Time

    25 minutes

Ingredients

Makes 16

1/4 cup mayonnaise
2 tablespoons scallion, thinly sliced
1 tablespoon shallot, minced
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon (heaping) curry powder
1/4 teaspoon ground cumin
4 large hard-boiled eggs, chopped
1 medium Granny Smith apple, peeled and cut into 1/8-inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Watercress sprigs

  1. Step 1

    Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

    Step 2

    Fill pita pockets with about 1 Tbsp. egg salad each. Top pita sandwiches with watercress sprigs.

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Reviews (3)

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  • Delicious & Lite!

    • gourmetcreations

    • NJ

    • 3/16/2013

  • I've already made this a handful of times in the past couple of weeks. It is super easy to make and the flavors are amazing! If you like Indian food, it's almost a sure bet. Everyone that has tasted it loves it. I ever tried "cleaning" it up a bit and using nonfat greek yogurt instead of mayo and you couldn't tell the difference.

    • amerikanerin

    • Detroit, Michigan

    • 6/6/2012

  • I love curried egg salads. This one is a bit different with cumin added in addition to curry powder, which i've never tried. I do admit I prefer no added cumin but this is a very tasty and satisfying lunch. Pita bread is the very best choice for egg salad if you ask me!

    • Anonymous

    • Seattle, WA

    • 5/30/2012

Tags Sandwich Apple Fruit Starter Snack Brunch Lunch Dinner Dairy Free Vegan Vegetarian Easy Quick Bon Appétit

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