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.
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.
I just made this – it’s awesome! Even better than egg with mayo. Thank you 🙂
Yay! So glad that you liked it Catherine.
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’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.
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 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!
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!
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. 🙂
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?! 😉
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