Egg Salad-Filled Pita

2 servings

 

• 4 hard-boiled chopped eggs
• 1 1/2 teaspoons curry powder
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 2 tablespoons chopped parsley
• 1/4 cup finely diced peeled,
     seeded cucumber
• 2 tablespoons light salad dressing
     or nonfat mayonnaise
• 2 whole wheat pitas, halved
•    alfalfa sprouts

1. Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

2. Combine eggs, mayonnaise or salad dressing, curry, onion, salt, parsley, and cucumber in a medium-sized bowl. mix well & chill.

3. Fill the pita pockets with the mixture and top with sprouts.

Bon appetit!