A small amount of curry powder gives this egg salad warmth without overwhelming the creamy filling. Cool the hard-cooked eggs completely before mixing, then add the cucumber at assembly so it stays crisp. Soft naan folds around the filling more easily than a thin tortilla.
Serves: 4 wraps
Prep: 15 minutes
Cook: 12 minutes
Ingredients
- 6 large eggs
- 1/4 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon mild curry powder
- 1 teaspoon lemon juice
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely sliced scallions
- 4 small naan breads
- 1 cup baby spinach
- 1/2 English cucumber, cut into thin sticks
- 1/4 cup chopped cilantro, optional
Method
- Place eggs in a saucepan and cover with cool water by 1 inch. Bring to a boil, cover, remove from heat, and let stand for 11 minutes.
- Transfer eggs to a bowl of cold water. When cool, peel and chop them into small pieces.
- Stir yogurt, mayonnaise, curry powder, lemon juice, salt, and pepper together. Fold in eggs and scallions without mashing them completely.
- Warm naan briefly in a dry skillet or microwave until flexible. Lay spinach and cucumber down the center of each bread.
- Divide the egg mixture among the naan, add cilantro if using, and fold the sides in. Cut in half and serve.
Variations
Use chopped celery in place of cucumber, or stir in 1 tablespoon raisins for a sweet contrast. Add more curry powder a pinch at a time after tasting. For a sharper filling, replace half the yogurt with extra lemon juice and mayonnaise.
Storage and reheating
Keep egg salad covered and refrigerated for up to 2 days. Store naan and vegetables separately and assemble just before eating. Keep the prepared filling cold during transport and follow local food-safety guidance.
Read the packable lunches for mixed schedules and work-from-home lunch guide for more ways to plan lunch. Add this recipe to the Lucru Home grocery list and list any missing ingredients before shopping.
