Curry Egg Salad Wrap
Curry Egg Salad Wrap is a delicious way to use up ingredients, featuring hardboiled eggs and flavorful spices.
Equipment
- saucepan
- mixing bowl
- fork
Ingredients
- 4 pieces hardboiled eggs peeled and cooled
- 1 tablespoon curry powder any curry powder can be used
- 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 to preference
- 1 stalk celery diced, includes leaves
- ¼ cup red onion diced
- salt and pepper to taste
- 2 wraps flour or spinach wraps
- 4 leaves Romaine lettuce
Instructions
- In a small saucepan, add enough water to cover 4 eggs. Bring to a boil. Once boiling, turn off heat and let eggs sit in hot water for 10 minutes. Drain and let eggs cool. Once cool, peel and smash with the back of a fork 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 to make a mostly creamy salad. Leave some chunks of egg for texture.
- Warm wraps in microwave for 20 seconds to get them soft enough to wrap. Add 2 Romaine leaves to each wrap, and scoop the egg salad on top of the lettuce. Wrap and cut in half to serve.
Notes
Adjust mayo according to your preference for creaminess.
Nutrition
Serving: 1wrapCalories: 360kcalCarbohydrates: 30gProtein: 14gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 250mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 4mgCalcium: 80mgIron: 2mg
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