Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Curry Egg Salad Wrap
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
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