Curried Egg Salad Naan Wrap with Roasted Asparagus & Chives
Ready In: 30 minutes
Yields: 4 wraps
Servings: 4
Ingredients
Egg Salad Base
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8 eggs
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2 sticks celery, diced
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1 shallot, peeled and minced
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⅓ cup mayonnaise
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2 tsp white wine vinegar
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2 tsp Dijon mustard
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1 tsp dried dill
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½ tsp curry powder
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½ tsp salt
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¼ tsp black pepper
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¼ tsp paprika
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¼ tsp garlic powder
Roasted Asparagus
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1 small bunch asparagus
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1 tsp extra virgin olive oil
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¼ tsp salt
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¼ tsp black pepper
To Serve
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4 naan or flatbreads
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½ small pkg chives, finely chopped
Instructions
Boil the Eggs
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Place eggs in a medium saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 8 minutes.
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Drain hot water and cool the eggs under cold running water or in an ice bath. Peel once cooled.
Roast the Asparagus
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Preheat oven to 400°F.
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Snap or cut off the woody ends of the asparagus. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.
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Roast for 10–12 minutes, or until fork-tender. Set aside.
Make the Egg Salad
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In a medium bowl, whisk together the mayo, vinegar, Dijon mustard, and all spices until smooth.
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Add the diced celery and minced shallot to the bowl.
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Roughly chop the boiled eggs and fold them into the dressing mixture. Mix until well combined.
Assemble the Wraps
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Warm the naan in a skillet, toaster, or oven (optional).
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Lay roasted asparagus on each piece of naan. Spoon egg salad on top and sprinkle with chopped chives.
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Roll into wraps. For easier handling, wrap each one in parchment paper.
Serve and Store
Serve Fresh:
Best enjoyed immediately while naan is warm.
To Store:
Store egg salad in an airtight container in the fridge for up to 3 days. Assemble wraps just before serving to prevent sogginess.