Curried Egg Salad and Avocado Toast

This Curried Egg Salad and Avocado Toast is a healthier way to make egg salad, substituting most of the mayo for mashed avocado.

Raise your hand if you love egg salad! I think it’s so delicious, I can eat it plain. However, it’s much better served on some toast or a bagel.

I really love curried chicken salad. So I thought, why not make curried egg salad, too? I tested this recipe four different ways, and this version with the mashed avocado was hands down my favorite. Plus, it’s healthier since it uses less mayonnaise.

It has all the classic ingredients, plus curry powder, avocado, and some Furikake to garnish. Don’t want to buy Furikake? You can easily use fresh herbs, like chives, dill, cilantro, or parsley.

The curry spices mixed with the creamy eggs, mayo, and avocado are an absolute stellar combination. Plus, the fresh lemon juice brightens it all up, giving that zesty and acidic finish that the fatty salad demands.

Because of the mashed avocado, this egg salad is best made and eaten that day. However, it will still be great overnight in the fridge.

Ingredient Notes:

• Avocado – If you can’t eat avocados or can’t find one that’s ripe, just use double the mayonnaise.
• Lemon Juice – Fresh squeezed is always better that the lemon juice you buy in the squeeze bottles!
• Hard Boiled Eggs – You can buy them pre-cooked or cook them yourself. I like to boil mine myself (the fresher the better). I’ll cook them for 8 minutes.
• Curry Powder – I really love this brand.
• Mayonnaise – Any type of mayonnaise will work for the egg salad. If you prefer to use an olive oil or avocado oil based mayo, that’s totally fine!
• Toast – My favorite gluten-free breads are Against the Grain, Scharr Deli-Style Bread, and Udi’s. I also buy at my local farmer’s market.
• Furikake – I love this topping on so many things! It’s an amazing seasoning for rice, potatoes, and veggies. It works really well for this recipe. Find it here.

Curried Egg Salad and Avocado Toast

This Curried Egg Salad and Avocado Toast is a healthier way to make egg salad, substituting most of the mayo for mashed avocado.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 3

Equipment

• 1 Medium Pot (for cooking eggs, if making them fresh)
• 1 Medium Bowl

Ingredients

  

1x2x3x

• ½ small avocado
• Lemon juice to taste
• 6 hard boiled eggs chopped
• 1 teaspoon curry powder
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• Kosher salt
• Freshly ground black pepper
• Toast
• Furikake to taste

Instructions

 

• In a medium mixing bowl, roughly mash the avocado and juice from a quarter of a lemon (use this amount for 6 eggs) with a fork. It shouldn’t be completely smooth.
• Add the chopped eggs, curry powder, Dijon, mayonnaise, and a decent pinch of Kosher salt and freshly ground black pepper. Stir to combine. Taste and add more lemon juice (I ended up using close to half a lemon), Kosher salt, and freshly ground black pepper.
• Spoon egg salad onto toast and sprinkle with furikake, to garnish.

Notes

Egg salad can be stored in an airtight container in the refrigerator for up to 2 days. 

Keyword easy, furikake, healthy, quick, simple

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