Curried Egg and Avocado Salad Cheese Cups / Keto / Low Carb

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CURRIED EGG & AVOCADO SALAD CHEESE CUPS – Keto, Low Carb

I had this recipe on my mind for a few months, and I finally made them! 😛 They turned out delicious as you can imagine! I love curried egg salad ❤ I added one more of my favourite foods, AVOCADO!

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These Curried Egg & Avocado Salad Cheese Cups are easy to make, delicious and fulfilling. They are perfect for any occasion.

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Curried Egg and Avocado Salad Cheese Cups / Keto / Low Carb

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 15 cups
Calories 135 kcal
Author Miyuki

Ingredients

Cheese Cups

  • 1 1/2 cup Shredded Cheddar Cheese (120 g)

Salad

  • 1/3 cup Mayonnaise (75 g)
  • 1 tbsp Curry Powder
  • 1 tsp Whole Grain Mustard (I said "dijon" in the video by mistake!)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 4 Hard Boiled Eggs (Chopped)
  • 2 Avocados (Cubed)

Toppings (Optional)

  • 3 tbsp Yogurt
  • 1/4 tsp Paprika

Instructions

Cheese Cups

  1. Preheat the oven to 180 C / 350 F.
  2. Spoon one tablespoon of the cheddar cheese 2 inches (5 cm) apart on a baking sheet lined with parchment paper.
  3. Bake for  6 - 8 minutes.

  4. After removing from the oven, allow to cool for 1 minute.

  5. Press the cheese circles into each mini muffin pan cavity to form the shape of a cup.
  6. Let them cool until firm.

Egg & Avocado Salad

  1. Mix well the mayonnaise, curry powder, Dijon mustard, garlic powder and black pepper in a bowl.
  2. Add the chopped hard boiled eggs and cubed avocados in a large bowl and add the curry sauce and stir well.

Assembly

  1. Place about 2 tablespoons of the egg and avocado salad in each cheese cup.

  2. Place the yogurt in a piping bag and pipe on top.
  3. Sprinkle the paprika on top.
  4. Serve immediately!

Recipe Notes

Per Serving:

Calories 135 kcal, Protein 4.6 g, Total Fats 12.2 g, Total Carbohydrates 2.3 g, Dietary Fiber 1.3 g, Sugar 1.0 g

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