Curried Avocado Egg Salad
Published Mar 25, 2013, Updated Oct 17, 2022
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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.
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.
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
- red onion or 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
- curry powder
- raisins, dill and celery – optional add-ins.
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.
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:
- Healthy Egg Salad
- Tuna Salad
- Turkey Salad
- Greek Yogurt Chicken Salad
- Almond Butter Chicken Salad
- Curry Chicken Salad
- Curried Chickpea Salad
- Vegan “Chicken” Salad
Curried Avocado Egg Salad
- 4 hard boiled eggs, chopped
- 1/2 large avocado, cubed
- 1/2 Tablespoon dijon mustard
- 2 teaspoons relish or chopped pickles
- 2 teaspoons red onions, or 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
- Combine ingredients: Add all ingredients into a bowl and mash together with a fork. Taste and season with additional salt and pepper.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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.
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. 🙂
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!
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.
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. 🙂
YUM! Had to substitute turmeric for the curry & it was still delicious!
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!
Ahh yay!! So glad you enjoyed this recipe, Gabrielle. Thanks for the review, I so appreciate it!
This looks amazing – I am excited to try it!!! In the photos it looks like you used red onion, and in the recipe you say to use green onion. Do you prefer one over the other, or do you sometimes use both in it? Thanks!!
Hi Robyn – Thank you for catching this, I just updated the recipe. The type of onions that you use depends on your own personal preference. Red onions will be stronger in taste compared to the green onions, but either will work. Enjoy!
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