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