Avocado & Egg Fat Bombs and Deviled Eggs

When I was working on my Fat Bombs Cookbook, I created over 100 recipes for it. Not all of the recipes, including these Avocado & Egg Fat Bombs, made it to the final cut and I will be sharing them on my blog. This recipe features two of my favourite keto superfoods:

  • Avocado. It’s one of the best sources of heart-healthy monounsaturated fats and potassium
  • Eggs. Apart from vitamins and minerals, eggs contain the highest-quality protein. They are one of the best sources of B vitamins, and choline that are essential for your heart, brain and liver. Forget “detox” diets and liver cleanses. Their effectiveness is not supported by scientific evidence and some methods of cleansing may even hurt you. A low-carb diet high in omega 3 fatty acids and choline will keep your liver healthy: eat more eggs, garlic, leafy greens, fatty fish and turmeric.

Avocado & Egg Fat Bombs and Deviled Eggs

Nutritional values (per serving, 2 heaping tbsp/ 1 1/2 oz/ 40 g)

Total Carbs 2.5 grams
Fiber 1.4 grams
Net Carbs 1.1 grams
Protein 2.2 grams
Fat 14.8 grams
of which Saturated 2.7 grams
Calories 147 kcal
Magnesium 8 mg (8% RDA)
Potassium 141 mg (7% EMR)

Nutrition facts exclude cucumber slices and egg whites. Macronutrient ratio: Calories from carbs (3%), protein (6%), fat (91%)

Ingredients (makes 5 servings, ~ 3/4 cup)

  • 3 large cooked egg yolks
  • 1/2 large avocado, peeled and seed removed (100 g/ 3.5 oz)
  • 1/4 cup mayonnaise (55 g/ 1.9 oz) – you can make your own
  • 1 tbsp lemon or lime juice
  • 1/2 tsp salt or to taste (I like pink Himalayan)
  • freshly ground black pepper
  • 2 tbsp chopped spring onions or chives
Eat with:
  • freshly cut cucumber slices, bell peppers or crispy lettuce leaves
  • leftover cooked egg white halves (if making deviled eggs)

Instructions

  1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water – be careful not to get burnt. This will prevent the egg from cracking as the temperature change won’t be so sudden. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! When the eggs are chilled, peel off the shells.
  2. Halve the avocado and remove the seed and peel. Cut the eggs in half and carefully – without breaking the egg whites – spoon the egg yolks into a bowl.
  3. Place the avocado cut into pieces into a food processor and add the egg yolks, mayonnaise, lemon juice, salt and pepper. Process until smooth. Alternatively, mash with a fork until creamy and well combined.
  4. Enjoy with cucumber slices and spring onion on top

Find complete recipe here

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