Avocado & Egg Fat Bombs and Deviled Eggs

Ingredients

• Frozen egg yolk

  Raw, salted

  300g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Mayonnaise-like dressing

  Regular, with salt

  ¼ cup or 59g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Green bell pepper

  Sweet, green, raw

  100g

• Dried egg white

  100g

Directions

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. 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.
4. (source: https://ketodietapp.com/Blog/post/2016/06/01/avocado-and-egg-fat-bombs-and-deviled-eggs)