Recipe for egg salad with Greek yogurt, arugula and pistachios. Salad is served for breakfast inside rolls or on large slices of white bread.
Ingredients:
eggs – 2 pieces (boil hard boiled, chopped (egg yolks))
eggs – 4 pieces (boil hard boiled, cut (whites))
Greek Yogurt – 1/4 Cup
curry powder – 1/2 teaspoon
pistachios – 2 tbsp. spoons (chopped)
arugula – 2 cups
salt and pepper – 1 to taste

Servings: 2
How to make egg salad for breakfast
Mix egg yolks, egg white, Greek yogurt, curry powder, and pistachios. Add salt and pepper to taste. Make a bed out of arugula or tuck into a sandwich. Spinach can be used instead of arugula. Everything is very simple and delicious!