Curried egg salad in naan
This recipe will surely bring those Easter eggs back to life!
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Ingredients
6
large, hard boiled eggs, peeled and chopped
2 tablespoons
plain sour cream
2 tablespoons
mayonnaise
1/4 teaspoon
ground cumin
1/4 teaspoon
plus more for seasoning kosher salt
1/4 teaspoon
ground coriander
1/8 teaspoon
ground turmeric
1/8 teaspoon
white pepper
2
pieces, warmed naan
1 cup
loosely packed arugula
for garnish, fresh cilantro leaves
Instructions
- Wrap the naan in aluminum foil and warm in the oven or toaster oven (6-8 minutes at 350 degrees Fahrenheit).
- While the naan is warming up, mix the sour cream, mayonnaise, cumin, salt, coriander, turmeric, and pepper together in a medium bowl until smooth.
- Fold the eggs into the sour cream mixture. Taste and season with more salt as needed.
- Place the naan on a cutting board and divide the arugula over the naan.
- Spoon the egg salad over the arugula and use the back of the spoon to spread into an even layer.
- Garnish with cilantro. Cut each naan into wedges (like a pizza) and serve.