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!
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
- 1 1/2 cup Shredded Cheddar Cheese (120 g)
- 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)
- 3 tbsp Yogurt
- 1/4 tsp Paprika
Preheat the oven to 180 C / 350 F.
Spoon one tablespoon of the cheddar cheese 2 inches (5 cm) apart on a baking sheet lined with parchment paper.
Bake for 6 - 8 minutes.
After removing from the oven, allow to cool for 1 minute.
Press the cheese circles into each mini muffin pan cavity to form the shape of a cup.
Let them cool until firm.
Egg & Avocado Salad
Mix well the mayonnaise, curry powder, Dijon mustard, garlic powder and black pepper in a bowl.
Add the chopped hard boiled eggs and cubed avocados in a large bowl and add the curry sauce and stir well.
Place about 2 tablespoons of the egg and avocado salad in each cheese cup.
Place the yogurt in a piping bag and pipe on top.
Sprinkle the paprika on top.
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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