When I was a little girl, all of my extended family would come over to my grandma’s house for a huge egg hunt on Easter Sunday with the cousins. Dozens of kids showed up to the hunt, weather permitting, and filled their baskets with eggs, jellybeans, and chocolate bunnies that were also scattered in with them. Often, we kids would pick through the baskets for the chocolate and leave a lot of the hardboiled eggs behind. Even though my grandma boiled, decorated, and hid hundreds of eggs for us every year, she never seemed to tire of all the leftovers, saying instead, “When life hands you eggs, make egg salad.” The same rings true with lemons, I know, but I’m like her, I’d rather have egg salad, for breakfast, lunch, or dinner, than a pitcher of lemonade any day.

What better time to introduce you flatbread enthusiasts to my recipe for curried egg salad, perfect to make and roll up into your favorite Flatout flatbread?

The curry powder reminds me of the deviled eggs she used to make when her card ladies came to play in the afternoons. Curry powder in those days was really mild, so to make things more interesting, I use a spicier curry today. I only wish my grandma had flatbread in those days; those ladies would have loved it!

Many diets welcome eggs as part of a daily menu, because eggs have good fats and are a wonderful source of protein. A little shredded carrot adds texture and moisture to the salad, and a spoonful of chutney for sweetness and depth makes this flatbread wrap a springtime hit come lunch, dinner, or even breakfast, if you’re like me.

So the next time you’re overwhelmed with post Easter eggs, whip up some curried egg salad and grab a flatbread to roll around it. See just how fast those eggs disappear!

Amy at Flatout