These Curry Avocado Egg Salad Phyllo Bites would make a fantastic appetizer at Easter dinner! Completely mayo-free, but every bit as delicious. Thank you to Athens Foods for helping me share this recipe with you.
If you gave me a choice of egg salad and chocolate eggs at Easter, I would take the savory option every single time. Does that sound a bit crazy? It’s not that I don’t covet a few bites of really good chocolate because, believe me, I do! But that just shows you how much I adore egg salad.
Egg salad with curry powder is something that my mum made often when I was growing up, so it has wiggled its way into the part of my brain that craves comfort food. We would also make it with mayo, but since then I’ve discovered some tricks to make a really good egg salad that is completely mayo-free.
When I first started making mayo-free egg salad, I turned to plain Greek yogurt, which is a fantastic substitute that also adds a bit of tang to the mixture. But if I have an avocado on hand, I ditch the dairy, smash up the avocado and mix it into the hard boiled eggs. Healthy fats, the perfect amount of creaminess and extra layer of flavor.
Like any egg salad, this is fantastic on a sandwich or as a cracker topper, but when you want an appetizer that can be made at the last minute and will disappear from the plate in minutes, phyllo bites are the way to go. My freezer is always…and I mean ALWAYS…stocked with Athens Foods Mini Fillo Shells because they defrost in minutes and can be used for both savory appetizers and mini desserts.
In fact, if you take the Mini Fillo Shells out of the freezer just before you start making the egg salad, they’ll be the perfect temperature by the time you’re ready to set them on the Easter table. Easy entertaining for the win!
- 6 hard boiled eggs, peeled
- 1 Hass avocado
- 2 tsp lime juice
- 1½ tsp curry powder
- 1 medium tomato, diced
- 2 green onions, thinly sliced
- ½ tsp salt, or to taste
- 30 mini Athens Mini Fillo Shells (2 packages), defrosted
- Place the hard boiled eggs in a medium bowl and smash with the back of a fork.
- In a small bowl, smash the avocado with the back of a fork. Stir in the lime juice.
- Add the avocado mixture to the eggs, along with the curry powder, tomato, green onion and salt. Stir gently to combine.
- Divide the egg mixture evenly between the fillo shells (about 1 tablespoon each). Serve.
Disclosure: This post is sponsored by Athens Foods. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!