Curried Avocado Egg Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 16.6 g
  • Cholesterol: 176.1 mg
  • Sodium: 270.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.7 g

View full nutritional breakdown of Curried Avocado Egg Salad calories by ingredient
Submitted by:


For the vegetarian in you. For the vegetarian in you.
Number of Servings: 4


    264 grams (2) ripe avocado
    184 grams (4) egg
    15 grams (2) green onion
    28 grams (1 small) raw carrot
    130 grams (.5 cup) plain yogurt
    70 grams (.5 cup) cucumber with peel
    19 grams (2 Tbsp) lemon juice
    5 grams (2 tsp) curry powder
    1 gram (.25 tsp) salt
    2 grams (0.5 tsp) lemon pepper
    paprika to garnish


There are a lot of great resources online for learning how to boil an egg well.

You can substitute chives for the green onion if you want; you can also go with minced instead of chopped.

Feel free to use black pepper instead of lemon pepper; adjust salt and pepper levels to taste.


Hard boil and shell the eggs.

Chop the green onions; grate the carrot; chop the cucumber.

Cut the avocados in half lengthwise.

Remove the avocado pits and discard.

Scoop the avocado pulp. (Retain the shells.)

Mash avocado pulp, eggs, and all other ingredients (except paprika) in a mixing bowl with a fork.

Stuff avocado shells with the mixture.

Sprinkle paprika for garnish.

Refrigerate if not serving immediately.

Serving Size: makes 4 180-gram servings

Number of Servings: 4

Recipe submitted by SparkPeople user EOLIAN_WOMAN.

Rate This Recipe