Curried Avocado Egg Salad

DF GF VG

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. 

Curried Avocado Egg Salad

5 from 13 votes
Make healthy egg salad by replacing mayo with avocado and adding curry powder for a kick!
A hand holding curried avocado egg salad in a sandwich that is cut in half..
Prep Time 15 minutes
Servings 2 -3

Ingredients

  • 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
  • 3/4-1 teaspoon curry powder
  • sea salt and ground pepper, to taste
  • optional add-ins: fresh dill, chopped celery, raisins

Instructions
 

  • 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.

Notes

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

Nutrition

Serving: 1/2 of recipe Calories: 223kcal Carbohydrates: 6g Protein: 13g Fat: 15g Fiber: 3g Sugar: 2g
Course: Lunch/Dinner
Cuisine: American
Keyword: curried egg salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




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

      5 stars
      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

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

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

      5 stars
      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

      5 stars
      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

      5 stars
      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.

Parchment paper lined with protein balls.

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