Avocado & Egg Fat Bombs, Deviled Eggs and Giveaway

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado, large
  • 1 Cucumber, freshly cut slices
  • 2 tbsp Spring onions or chives

• Refrigerated

  • 1 Egg white, cooked
  • 3 Egg yolks, large cooked

• Condiments

  • 1 tbsp Lemon or lime juice
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt

Found on ketodietapp.com

Description

Directions

• 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 wont 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.
• 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.
• 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. Enjoy with cucumber slices and spring onion on top, or ... ... fill up the egg white halves and make deviled eggs. To avoid browning, store in an airtight container and keep for up to 5 days.

Nutrition