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Curried Egg Salad Naan Wrap with Roasted Asparagus & Chives.

  • 1 small bunch
  • 2 sticks
  • ½ small pkg
  • 8
  • 4
    flatbreads or naan
  • 1
    black pepper
    curry powder
    Dijon mustard
    extra virgin olive oil
    garlic powder
    white wine vinegar
  • 1
    Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.
    8 eggs
  • 2
    Meanwhile, preheat oven to 400°F.
  • 3
    Wash and dry the fresh produce.
    1 small bunch asparagus
    2 sticks celery
    ½ small pkg chives
  • 4
    Snap or cut off the woody ends of the asparagus and transfer to a baking sheet pan. Drizzle with oil and season with salt and pepper.
    1 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Place asparagus in the oven (it doesn't have to be fully heated) and bake until fork-tender, 10-12 minutes.
  • 6
    Meanwhile, place mayo, vinegar, Dijon, and spices in a medium bowl; whisk to combine the dressing.
    ⅓ cup mayonnaise
    2 tsp white wine vinegar
    2 tsp Dijon mustard
    1 tsp dill
    ½ tsp curry powder
    ½ tsp salt
    ¼ tsp black pepper
    ¼ tsp paprika
    ¼ tsp garlic powder
  • 7
    Small dice celery and add to the bowl with the dressing.
  • 8
    Peel and mince shallot; add to the bowl.
    1 shallot
  • 9
    Peel and roughly chop the eggs. Add to the bowl and stir to combine the egg salad.
  • 10
    Warm naan in a skillet, oven, or toaster (optional).
    4 flatbreads or naan
  • 11
    Chop chives into small pieces.
  • 12
    Layer each naan with asparagus, egg salad, and chives; roll to close.
  • 13
    To make wraps easier to eat, place each naan on a square of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise eat as is and get a little messy! Enjoy!