4.7 from 42 votes
Curried Avocado Egg Salad
Make healthy egg salad by replacing mayo with avocado and adding curry powder for a kick!
Prep Time
15 mins
Total Time
15 mins
Servings: 2 -3 servings
Calories: 246 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 4 hard boiled eggs chopped
- ½ large avocado cubed
- ½ Tablespoon Dijon mustard
- 2 teaspoons relish or chopped pickles
- 2 teaspoons Red Onions or green onions, chopped
- 1 teaspoon apple cider vinegar
- ¾-1 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.
Cup of Yum
Notes
- Relish or chopped pickles: You can leave out the relish/pickles but I really like the flavor they add.
Nutrition Information
Serving
0.5recipe
Calories
246kcal
(12%)
Carbohydrates
7g
(2%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
373mg
(124%)
Sodium
224mg
(9%)
Potassium
396mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
612IU
(12%)
Vitamin C
5mg
(6%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2-3 servings
Amount Per Serving
Calories 246
% Daily Value*
| Serving | 0.5recipe | |
| Calories | 246kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 373mg | 124% |
| Sodium | 224mg | 9% |
| Potassium | 396mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.