Egg Salad-Filled Pita

2 servings

• 4 hard-boiled chopped eggs
• 1 to 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 always cook up an extra egg in case of breakage while cooking) 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 15 minutes. 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.

NOTE: For a lower fat/cholesterol recipe ... cook up 5 hard-boiled eggs but throw away the yolks from 4 of them.

Bon appetit!