Hard cook eggs; cool and peel.
In a medium size mixing bowl, mash eggs with a fork and add mayonnaise; mix well and set aside.
In a small bowl blend cayenne, cumin, almonds, onions, cilantro, salt, pepper and jalapeno; add to egg mixture and blend well.
When ready to serve, heat butter and garlic until fragrant; turn naan in pan one by one until warm.
Top naan with lettuce and 1/4 of egg mixture; top with fresh tomato and extra cilantro; serve and enjoy.
Notes and Suggestions:
Try this recipe using Eggland’s Best Hard Cooked & Peeled eggs!
Naan can be found in the freezer section of many grocery stores. You may also substitute flat-breads as well.