This curried avocado egg salad is a fantastic combination of flavors! And it’s seriously low in carbs, too!
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An egg salad is an egg salad, right?!? Wrong! The addition of avocado is fantastic for flavor, texture, and a lot of health benefits! But then when you add a little curry powder to the mix – it’s an amazing combination. You could, of course, omit the curry powder if that doesn’t appeal to you, but it really does add a wonderful depth of flavor.
The result is a creamy egg salad with a great mouth-feel. You’ve got to try it!
How to Make a Curried Avocado Egg Salad
Mash a ripe avocado with a fork in a large bowl.
Add mayonnaise, white wine vinegar (or apple cider vinegar), and the curry powder. Stir well.
Chop the hard boiled eggs and add them to the bowl, together with some finely sliced green onions.
Stir again and taste for seasoning, adding salt and pepper as necessary. Cover with plastic wrap (cling film) and store in the fridge for up to three hours before serving.
This dish would work well as a buffet table offering when entertaining, or could enjoy it in a lettuce wrap or low carb tortilla!
Low Carb Curried Avocado Egg Salad
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- 1 avocado
- ¼ cup mayonnaise
- 1 tsp white wine vinegar
- ½ tsp curry powder
- 3 hard boiled eggs chopped
- 2 green onions finely sliced
- salt and pepper to taste
- Mash the avocado in a large bowl, and add the mayonnaise, vinegar, and curry powder.
- Stir in the eggs and green onions.
- Taste for seasoning, and add salt and pepper as necessary.
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