This avocado 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:
relish or chopped pickles
salt and pepper
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. 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.