Curry Egg Salad Wrap
Enjoy a delicious Curry Egg Salad Wrap that's perfect for lunch or dinner with a unique flavor twist.
Equipment
- Saucepan
- Mixing Bowl
- fork
- microwave
Ingredients
Egg Salad
- 4 pieces hardboiled eggs peeled and cooled
- 1 tablespoon curry powder any variety, such as Vadouvan
- ¼ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes regular or Aleppo
- ¼ teaspoon dried mustard
- 1 tablespoon Dijon mustard
- ¼ - ½ cup mayo adjust to preference
- 1 stalk celery diced, with leaves
- ¼ cup red onion diced
- salt
- pepper
Wraps
- 2 pieces wraps flour, spinach, etc.
- 4 leaves Romaine lettuce
Instructions
Preparation Steps
- In a small saucepan, add enough water to cover 4 eggs. Bring to a boil. Turn off heat and let sit for 10 minutes. Drain and let cool. Peel and smash the eggs in a mixing bowl.
- Add curry powder, ground cumin, pepper flakes, dry mustard, Dijon mustard, mayo, celery, onion, salt and pepper. Mix with a fork until mostly creamy, leaving some chunks for texture. Adjust mayo to preference.
- Warm wraps in microwave for 20 seconds. Add 2 Romaine leaves to each wrap, scoop egg salad on top, wrap, and cut in half to serve.
Notes
This egg salad is a great way to use up eggs and is very versatile.
Nutrition
Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg
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