Egg salad is a really fantastic go to when your fridge is all but empty. I usually have eggs, so making a salad for lunch or dinner is an easy way to use up ingredients. This recipe is pretty traditional, but I've added some curry powder and cumin to give it a little something extra. Make it for lunch this week.
Curried Egg Salad Wrap
makes 2 wraps
4 hardboiled eggs (peeled and cooled)
1 tbsp curry powder (I used Vadouvan curry but use any curry powder)
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes (regular or Aleppo)
1/4 tsp dried mustard
1 tbsp Dijon mustard
1/4 - 1/2 cup mayo
1 stalk celery + leaves (diced)
1/4 cup red onion (diced)
salt and pepper
2 wraps (flour, spinach, etc.)
4 Romaine lettuce leaves
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. Add mayo to your preference on how creamy you'd like it to be. I used somewhere in between 1/4 - 1/2 cup.
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.