Curry Egg Salad Wrap

Name: Curry Egg Salad Wrap
Ingredients: 4 hardboiled eggs (peeled and cooled); 1 tablespoon curry powder (I used Vadouvan curry but use any curry powder); 1/4 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes (regular or Aleppo); 1/4 teaspoon dried mustard; 1 tablespoon Dijon mustard; 1/4 - 1/2 cups mayo; 1 stalk celery + leaves (diced); 1/4 cup red onion (diced); salt and pepper; 2 wraps (flour, spinach, etc.); 4 Romaine lettuce leaves

12 ingredients

3 steps

Ingredients

4 hardboiled eggs (peeled and cooled)
1 tablespoon curry powder (I used Vadouvan curry but use any curry powder)
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (regular or Aleppo)
1/4 teaspoon dried mustard
1 tablespoon Dijon mustard
1/4 - 1/2 cups mayo
1 stalk celery + leaves (diced)
1/4 cup red onion (diced)
salt and pepper
2 wraps (flour, spinach, etc.)
4 Romaine lettuce leaves

Directions

1

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.
2

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.
3

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.