This is seriously the best egg salad recipe I’ve ever had. I know you’re probably thinking an egg salad sandwich is an egg salad sandwich… we’ve all had the basic version a million times. But this one adds such flavor depth, and even quite a bit more nutrient love! All you have to do is read the ingredients and you’ll be on board.
Sorry there’s no picture with this one. I didn’t feel I could do it justice with a photo, and you all know what your typical egg salad sandwich looks like… just imagine that, only better, haha.
Serves 4
309 Calories
12g Fat
40g Carbs
13g Protein
5g Fiber
Ingredients
4 eggs
1/4 cup whole food mayonnaise (I like Hain brand)
1/2 tsp curry powder
2 tbsp pistachios, chopped
2 cups baby spinach (or baby arugula for a little spicy flair)
4 whole wheat pita breads, cut in half (or whole wheat tortillas for a wrap)
Directions
Boil eggs until done, then transfer to a bowl of ice water. When cool enough to handle, peel eggs. In a medium mixing bowl, mash the eggs with a fork. Combine mayo, curry and pistachios in a small mixing bowl. Add the mayo mixture to the eggs and stir to combine. Add salt and pepper to taste (optional). Cover and refrigerate until ready to serve. Stuff pitas with spinach or arugula and egg salad. Enjoy!