Curry Egg Salad Wrap Recipe

Name: Curry Egg Salad Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Curry Egg Salad Wrap falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Egg Salad Wrap

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