This avocado egg salad has a rich, creaminess from the avocado and a robust sweet and savory spiciness from the curry powder.

Isaac and I aren’t big mayo fans. I usually sub Greek yogurt for mayo whenever I’m making a protein salad like with my Greek yogurt chicken salad and tuna salad. When I saw a recipe for egg salad made with avocado instead of mayo (which was probably on Pinterest), I knew I had to try it for myself.

Curried avocado egg salad on a gold spoon in a yellow bowl.

Curry Powder in Egg Salads

For this recipe I used my go-to curried egg salad recipe but instead of using regular mayonnaise or vegan mayo, I added a 1/4 of an avocado.

Adding curry powder to egg salad is something I started doing a couple years ago and now I don’t make egg salad without it! This particular recipe has a rich, creaminess from the avocado and a robust sweet and savory spiciness from the curry powder. The two pair together quite nicely.

A yellow bowl with all the ingredients to make curried avocado egg salad.

Ingredients Needed:

This avocado egg recipe is really easy to make. Once your eggs are boiled, this salad comes together in no time at all. Here’s what you need:

  • hard boiled eggs
  • green onion
  • relish or chopped pickles – you can leave out the relish/pickles but I really like the flavor they add.
  • dijon mustard
  • apple cider vinegar
  • avocado
  • salt
  • pepper
  • curry powder 
  • raisins, dill and celery – optional add-ins.

Curried avocado egg salad in a yellow bowl with parsley leaves on top.

How to Make Avocado Egg Salad

Ready for the easiest recipe ever? It’s basically just two steps…

Boil eggs: Follow my hard boiled eggs recipe to boil your eggs.

Combine ingredients: Add eggs, avocado, dijon mustard, relish (or pickles), green onions, curry powder, apple cider vinegar, salt and pepper, and any other add-ins into a large bowl. Mash together with a fork.

Serve or store: Enjoy right away or chill before serving.

How to Serve Avocado Egg Salad

I love how diverse egg salad is! Here are some serving suggestions:

  • With crackers for a snack or an appetizer. Try my almond flour crackers.
  • On bread or in a wrap for a sandwich (I love the pita pockets with little spring mix and tomato slices). 
  • Over a bed of greens for a meal-sized salad.

Curried avocado egg salad in a sandwich.

Prepping and Storing Egg Salad

Egg salad is the perfect meal prep recipe! Double or triple this recipe for healthy meals and snacks all week long. After mixing all of the ingredients together, store in an airtight container in the refrigerator. The salad will keep for 3-5 days.

More Protein Salad Recipes to Try

If you’re looking for more protein-rich salad recipes, here are some of my favorites:

If you try this curried avocado egg salad recipe please leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and other EBF readers who are thinking about making the recipe. 

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A hand holding curried avocado egg salad in a sandwich that is cut in half..

Curried Avocado Egg Salad

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-3
  • Diet: Vegetarian


Make healthy egg salad by replacing mayo with avocado and adding curry powder for a kick!


  • 4 hard boiled eggs, chopped
  • 1/2 large avocado, cubed
  • 1/2 Tablespoon dijon mustard
  • 2 teaspoons relish or chopped pickles
  • 2 teaspoons green onions, chopped
  • 1 teaspoon apple cider vinegar
  • 3/41 teaspoon curry powder
  • sea salt and ground pepper, to taste
  • optional add-ins: fresh dill, chopped celery, raisins


  1. Combine ingredients: Add all ingredients into a bowl and mash together with a fork. Taste and season with additional salt and pepper.
  2. Serve: Use egg salad on salads, sandwiches or wraps. I did pita pockets with little spring mix and tomato slices.


  • Relish or chopped pickles: You can leave out the relish/pickles but I really like the flavor they add.
  • Category: Lunch/Dinner
  • Cuisine: American


  • Serving Size: 1/2 of recipe
  • Calories: 223
  • Sugar: 2g
  • Fat: 15g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 13g

Keywords: curried egg salad

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Recipe rating

    1. Gabrielle
      January 15, 2021 AT 2:41 pm

      This is so delicious! I love everything curry and never thought to put it in an egg salad. Truly cannot wait to make this again tomorrow. Very yummy, easy, and satisfying lunch recipe!

      1. Brittany Mullins
        January 17, 2021 AT 7:58 pm

        Ahh yay!! So glad you enjoyed this recipe, Gabrielle. Thanks for the review, I so appreciate it!

    2. CounselorChick
      May 11, 2020 AT 6:49 pm

      YUM! Had to substitute turmeric for the curry & it was still delicious!

    3. Meredith Funnell
      May 4, 2020 AT 10:44 am

      I LOVE this recipe! The eggs with the curry is so flavorful. I never would have thought of combining them. This is my “go-to” for packing sandwiches/pita/wraps to go.

      1. Brittany Mullins
        May 4, 2020 AT 11:32 pm

        I’m so glad you enjoyed this recipe, Meredith!! Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. 🙂

    4. Rachel
      September 10, 2019 AT 11:59 am

      This is a delicious, easy lunch. As someone who has been known to request extra mayo, I didn’t miss the mayo at all thanks to the awesome curry flavor.

      1. Brittany Mullins
        September 11, 2019 AT 2:58 pm

        Yayyy!! That’s awesome, Rachel – thank you for sharing! And thank you so much for coming back to comment (and leaving the star rating) for this recipe. It means the world to me!

      2. Brittany Mullins
        September 10, 2019 AT 4:20 pm

        Yay. I’m so glad that you liked it, Rachel! And thank you so much for coming back to leave a comment and star rating in the recipe. I so appreciate it. 🙂

    5. Olivia
      April 13, 2019 AT 12:48 pm

      Made this today– absolutely amazing! The curry adds such a delicious flavour that a regular egg salad just can’t beat! One suggestion, though: make sure your measuring spoons are available to use, otherwise you might add too much vinegar.

    6. we want science
      October 25, 2018 AT 6:36 am

      Quality articles is the crucial to be a focus for the users to visit the website,
      that’s what this web site is providing.

    7. Sarah
      April 11, 2018 AT 1:10 pm

      So good! I have finally gotten over my fear of Curry and now I can’t get enough of it. I am not one who likes eggs unless they are hard boiled so I was very intrigued when I saw this. Thanks or sharing something so delicious and simple.

    8. Catherine
      March 31, 2013 AT 12:35 pm

      I just made this – it’s awesome! Even better than egg with mayo. Thank you 🙂

      1. Brittany Mullins
        March 31, 2013 AT 1:24 pm

        Yay! So glad that you liked it Catherine.

    9. Yolan
      March 30, 2013 AT 8:23 pm

      I’ve found myself eating alot of eggs lately. This recipe of yours is just what i needed. Adding the health benefits of avocado to the eggs and making it into something a bit more than just eating eggs on their own. Thanks for the recipe 🙂

    10. Jennifer
      March 28, 2013 AT 10:56 am

      I’m trying this immediately. Question though…& I’m sure I’m not the only one…what does one do with the other half of the avocado?? I know you can keep it covered in the fridge but it turns brown so quickly. This question might keep me up at night…

      p.s. Live in Richmond, love your blog, am a total health nut, can’t wait to run into you someday! I nearly tackled the Petersiks when I saw them in Home Depot. Real talk.

      1. Meredith
        May 4, 2020 AT 10:49 am

        I found that putting a little bit of lime or lemon juice on the avocado half keeps in from browning. It does not make it taste “citrusy”. (my husband hates limes & he has NO idea that I do this) I usually take my finger, and dip it in the juice, and gently run it over the exposed part & the seed. You do not need a lot.

    11. Hannah @ CleanEatingVeggieGirl
      March 27, 2013 AT 3:26 pm

      WOW, that pizza looks darn good!!

      Your curried avocado egg salad sounds delicious, too! I am convinced that eggs and avocado make for one of the best combos, and the addition of curry sounds tasty. Thanks for sharing :).

    12. jodye @ chocolate and chou fleur
      March 27, 2013 AT 12:14 pm

      I don’ t make egg salad, since it’s not vegan, but I have made a polenta scramble that had an eggy texture and flavor. I bet mixing in some curry powder and avocado would be just delicious!

    13. Sara @ sarasmiles
      March 27, 2013 AT 7:58 am

      I love egg salad-it reminds me of my childhood. I used to make a tofu salad with avocado and curry; I will have to try it with the eggs though since I’m no longer eating soy!

    14. Cat
      March 27, 2013 AT 3:54 am

      On my gawsh! I love curried eggs but I never would have thought to add avocado to that! Genius! It’s going on my menu today. 🙂

    15. Stephanie @cookinfanatic
      March 26, 2013 AT 9:30 pm

      wow i love this egg salad idea, sounds so good! and that pizza, yummmm…. your visits there always remind me how much i need to get back. its so close to my house too, what am i doingggg?! 😉

    16. Ashley
      March 26, 2013 AT 8:01 pm

      Hey girl. Just want to say I love your website!! It’s been such an encouragement to me in putting my passion for health out there too on my blog. I’m a current IIN student and am loving it. Keep on shining girl!! -Ashley

    17. Beth @ Tasty Yummies
      March 26, 2013 AT 6:33 pm

      I have been craving egg salad like a crazy lady for some reason this week. Must be all the easter eggs or something, but I was putting off making it since I really didn’t want to eat the fatty mayo. This looks EVEN better and obviously much healthier, thanks for sharing, I cannot wait to try it.

    18. Kaitlin @4loveofcarrots
      March 26, 2013 AT 10:03 am

      I LOVE avocado and egg salad!! I also love curry spice so this egg salad is right up my alley, I cannot wait to try it!

    19. Emily K. @ Leaf Parade
      March 26, 2013 AT 8:52 am

      I love curried egg salad, and I just made avocado egg salad for the very first time last week! I’ll have to merge the two together soon. Thanks!
      -Emily K.

    20. Sarah Newman
      March 26, 2013 AT 7:42 am

      I love curried eggs, I also like to add a little cumin powder, a sprinkle of sweet cayenne pepper and chopped parsley.

      I never tried with avocado, but will give it a go.

      Thanks for posting

    21. Liz @ iheartvegetables
      March 26, 2013 AT 7:28 am

      Haha I never wear heels out either, and when I do, I remember why I don’t 😉 hah

      You look so cute!!! And oh my gosh, that pizza from Fresca is SO GOOD! The greek one and the kale one are my two favorites!

      1. Brittany Mullins
        March 27, 2013 AT 7:29 am

        Agreed! I got the greek salad and my friend got the kale and we shared. It was delicious and I now I want to eat a Fresca every day. 🙂

    22. Kim @ Hungry Healthy Girl
      March 26, 2013 AT 7:01 am

      This will be a great recipe to have on hand, to use up all of the boiled eggs that the kids have colored. I LOVED This is 40….I cracked up laughing through the whole movie!

    23. Elena
      March 26, 2013 AT 6:40 am

      What is good: eggs have a lot of cholesterol, and avocado works against it!

    24. Tara | Treble in the Kitchen
      March 26, 2013 AT 5:03 am

      Yum! I can’t wait to try this with some of my leftover Easter eggs!!! 🙂 Thanks for sharing.

    25. Courtney @ Star Systemz
      March 25, 2013 AT 11:15 pm

      Yummy 🙂 I love hummus and egg sandwiches too, you should try it:-) love + shine courtstar

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