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.
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.
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:
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.
I love how diverse egg salad is! Here are some serving suggestions:
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.
If you’re looking for more protein-rich salad recipes, here are some of my favorites: