Curried Avocado Egg Salad

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.

Curried avocado egg salad on a gold spoon in a yellow bowl.

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.

A yellow bowl with all the ingredients to make curried avocado egg salad.

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. 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.

Curried avocado egg salad in a yellow bowl with parsley leaves on top.

It’s a really easy recipe and once your eggs are boiled, it comes together in no time at all.

Curried avocado egg salad in a sandwich.

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. 

A hand holding curried avocado egg salad in a sandwich that is cut in half..

Curried Avocado Egg Salad

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-3


Make healthy egg salad by replacing mayo with avocado and adding curry powder for a kick! 


  • 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
  • 3/41 teaspoon curry powder
  • sea salt and ground pepper, to taste
  • optional add-ins: fresh dill, chopped celery, raisins


  1. Add all ingredients into a bowl and mash together with a fork. Taste and season with additional salt and pepper.
  2. Use egg salad on salads, sandwiches or wraps. I did pita pockets with little spring mix and tomato slices.

  • Category: Lunch/Dinner
  • Cuisine: American


  • Serving Size: 1/2 of recipe
  • Calories: 223
  • Sugar: 2g
  • Fat: 15g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 13g

Keywords: curried egg salad

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  1. 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.

  2. 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.

  3. 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.

  4. So 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.

  5. I’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 🙂

  6. I’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.

    • I found that putting a little bit of lime or lemon juice on the avocado half keeps in from browning. It does not make it taste “citrusy”. (my husband hates limes & he has NO idea that I do this) I usually take my finger, and dip it in the juice, and gently run it over the exposed part & the seed. You do not need a lot.

  7. Hey 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

  8. I 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.

  9. I 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

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