15-Minute Low Carb Curried Avocado Egg Salad
Creamy avocado blended with curry powder, mayo, and white wine vinegar, folded with chopped hard-boiled eggs and sliced green onions. A protein-rich, tangy salad ready in minutes. Adjust seasoning to taste.
Ingredients
Instructions
- 1
Mash the avocado in a large bowl.
- 2
Add mayonnaise, white wine vinegar, and curry powder to the bowl.
- 3
Stir in the chopped hard-boiled eggs and green onions.
- 4
Taste and adjust salt and pepper as needed.
Good to Know
Cover and refrigerate up to 2 days. Avocado will brown; serve within a few hours for best color.
Hard-boil eggs up to 3 days ahead. Assemble salad no more than 2 hours before serving to prevent browning.
Serve chilled on greens, in lettuce wraps, or alongside vegetable crudités.
Common Mistakes
Do not over-mash avocado to avoid mushy texture; leave some chunks for body.
Add salt and pepper last to avoid over-seasoning; curry powder provides salt-forward flavor.