This avocadoΒ egg salad uses avocado instead of mayo for a healthy and creamy egg salad that’s perfect for sandwiches, wraps or topping a salad. You’ll love the sweet and spicy flavor that the curry powder adds as well.
I don’t remember where I first saw a recipe for egg salad made with avocado instead of mayo (probably Pinterest), but Isaac and I aren’t big mayo fans so this idea appealed to me. I put it in the back of mind and when I thought about making egg salad this weekend I decided to try it out. 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.
Here’s what I put in my egg salad recipe:
- hardboiled eggs
- onion
- relish or chopped pickles
- dijon mustard
- avocado
- salt and pepper
- curry powder
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.Β This particular recipe hasΒ a rich, creaminess from the avocado and a robust sweet and savory spiciness from the curry powder.Β The two pair together quite nicely. You can leave out the relish/pickles but I really like the flavor they add.
It’s a really easy recipe and once your eggs are boiled, it comes together in no time at all.
If you try this curried avocado egg salad recipe please leave a comment and star rating to let me know how it turns out. Your feedback is so helpful for me and other EBF readers who are thinking about making the recipe.Β
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PinDescription
Make healthy egg salad byΒ replacingΒ mayo with avocado and adding curry powder for a kick!Β
Ingredients
- 4 hardboiled 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
- 3/4–1 teaspoon curry powder
- sea salt and ground pepper, to taste
- optional add-ins: fresh dill, chopped celery, raisins
Instructions
- Add all ingredients into a bowl and mash together with a fork. Taste and season with additional salt and pepper.
- Use egg salad on salads, sandwiches or wraps. I did pita pockets with little spring mix and tomato slices.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 223
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 13g
Keywords: curried egg salad
lynn @ the actor's diet says
March 25, 2013 at 10:52 pmmmm this egg salad sounds better than the one i had this weekend which was supposedly supposed to be the best one in LA!
Brittany Mullins says
March 27, 2013 at 7:28 amBummer! Where was the one you had this past weekend from?
lynn @ the actor's diet says
March 27, 2013 at 11:09 amThis bakery in Pasadena, which was featured on the Food Network: http://theactorsdiet.com/2013/03/23/youre-a-pain-bakery/
Courtney @ Star Systemz says
March 25, 2013 at 11:15 pmYummy π I love hummus and egg sandwiches too, you should try it:-) love + shine courtstar
Tara | Treble in the Kitchen says
March 26, 2013 at 5:03 amYum! I can’t wait to try this with some of my leftover Easter eggs!!! π Thanks for sharing.
Elena says
March 26, 2013 at 6:40 amWhat is good: eggs have a lot of cholesterol, and avocado works against it!
Kim @ Hungry Healthy Girl says
March 26, 2013 at 7:01 amThis 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!
Liz @ iheartvegetables says
March 26, 2013 at 7:28 amHaha I never wear heels out either, and when I do, I remember why I don’t π 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!
Brittany Mullins says
March 27, 2013 at 7:29 amAgreed! 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. π
Sarah Newman says
March 26, 2013 at 7:42 amI 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
Emily K. @ Leaf Parade says
March 26, 2013 at 8:52 amI 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.
Kaitlin @4loveofcarrots says
March 26, 2013 at 10:03 amI 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!
Beth @ Tasty Yummies says
March 26, 2013 at 6:33 pmI 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.
★★★★★
Ashley says
March 26, 2013 at 8:01 pmHey 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
Stephanie @cookinfanatic says
March 26, 2013 at 9:30 pmwow 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?! π
Cat says
March 27, 2013 at 3:54 amOn my gawsh! I love curried eggs but I never would have thought to add avocado to that! Genius! Itβs going on my menu today. π
Sara @ sarasmiles says
March 27, 2013 at 7:58 amI 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!
jodye @ chocolate and chou fleur says
March 27, 2013 at 12:14 pmI 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!
Hannah @ CleanEatingVeggieGirl says
March 27, 2013 at 3:26 pmWOW, 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 :).
Jennifer says
March 28, 2013 at 10:56 amI’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.
Yolan says
March 30, 2013 at 8:23 pmI’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 π
★★★★
Catherine says
March 31, 2013 at 12:35 pmI just made this – it’s awesome! Even better than egg with mayo. Thank you π
Brittany Mullins says
March 31, 2013 at 1:24 pmYay! So glad that you liked it Catherine.
Sarah says
April 11, 2018 at 1:10 pmSo 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.
★★★★★
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★★★★★
Olivia says
April 13, 2019 at 12:48 pmMade 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.
★★★★★