Curried Avocado Egg Salad
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Published Mar 25, 2013, Updated Jun 12, 2023
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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.
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
- 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
- avocado
- salt
- pepper
- 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
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
mmm this egg salad sounds better than the one i had this weekend which was supposedly supposed to be the best one in LA!
Bummer! Where was the one you had this past weekend from?
This bakery in Pasadena, which was featured on the Food Network: http://theactorsdiet.com/2013/03/23/youre-a-pain-bakery/
Yummy 🙂 I love hummus and egg sandwiches too, you should try it:-) love + shine courtstar
Yum! I can’t wait to try this with some of my leftover Easter eggs!!! 🙂 Thanks for sharing.
What is good: eggs have a lot of cholesterol, and avocado works against it!
This 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!
Haha I never wear heels out either, and when I do, I remember why I don’t 😉 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!
Agreed! 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. 🙂
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
I 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.
I 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!
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.
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
wow 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?! 😉
On my gawsh! I love curried eggs but I never would have thought to add avocado to that! Genius! It’s going on my menu today. 🙂
I 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!
I 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!
WOW, 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 :).
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.
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 🙂
I just made this – it’s awesome! Even better than egg with mayo. Thank you 🙂
Yay! So glad that you liked it Catherine.
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.
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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!