Recipe: Curried Egg Salad on Naan

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated Jan 29, 2020
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Credit: Maria Siriano

Serves2 to 4

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(Image credit: Maria Siriano)

I tend to forget that I usually have all the makings for egg salad in my refrigerator. It’s such an easy, protein-packed sandwich filling; one you can doctor up with new spices and ingredients. This version of egg salad is seasoned with warm curry spices, but instead of putting it between sandwich bread, I love serving it open-faced on Indian naan bread instead.

(Image credit: Maria Siriano)

This egg salad starts with hard-boiled eggs that are mixed with a combination of Greek yogurt and mayonnaise, since I like how the yogurt cuts through the richness of the mayo. As for seasoning, it’s quite easy to make your own curry powder if you have cumin, coriander, and turmeric in the spice drawer.

After the egg salad is made, I put peppery arugula on top of warm naan and dollop the egg salad on top. Naan is so easy to find now and such a fun break from sandwich bread. I’ve had luck at Whole Foods, and I also absolutely adore the frozen naan that Trader Joe’s stocks. Cut the whole thing into wedges and enjoy an easy, Indian-inspired meal!

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Curried Egg Salad on Naan

Serves 2 to 4

Nutritional Info

Ingredients

  • 6

    large eggs

  • 2 tablespoons

    plain Greek yogurt

  • 2 tablespoons

    mayonnaise

  • 1/2 teaspoon

    ground cumin

  • 1/4 teaspoon

    fine salt, plus more for seasoning

  • 1/4 teaspoon

    ground coriander

  • 1/8 teaspoon

    ground turmeric

  • 1/8 teaspoon

    freshly ground black pepper

  • 2 pieces

    naan, preferably warmed

  • 1 cup

    loosely packed arugula

  • Fresh cilantro leaves, for garnish (optional)

Instructions

  1. Place the eggs in a large saucepan or pot so that they sit in a single layer. Add enough cold water to cover the eggs by 1 inch. Bring to a boil uncovered over high heat. Remove from the heat, cover with a lid, and let sit for 10 minutes.

  2. Meanwhile, mix the yogurt, mayonnaise, cumin, salt, coriander, turmeric, and pepper together in a medium bowl until smooth. Prepare an ice bath (large bowl filled with ice water).

  3. When the eggs are ready, tap them gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs and dice into small pieces. Fold the eggs into the yogurt mixture. Taste and season with more salt as needed.

  4. Place the naan on a cutting board. Divide the arugula over the naan. Dollop the egg salad over the arugula, spread into an even layer, and top with cilantro if using. Cut each naan into wedges and serve.

Recipe Notes

Make ahead: The egg salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Filed in:
easy
Eggs
greens
indian
Ingredient
Keeps Well