Avocado and Eggs Fat Bombs

Ingredients (makes 5 servings, ~ ¾ cup)

• 3 large cooked egg yolks
• ½ large avocado, peeled and seed removed (100 g/ 3.5 oz)
• ¼ cup mayonnaise (55 g/ 1.9 oz) – you can make your own
• 1 tbsp lemon or lime juice
• ½ 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

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.

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

Nutritional values (per serving, 2 heaping tbsp/ 1 ½ oz/ 40 g)

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