Avocado and Egg Fat Bombs and Deviled Eggs


Avocado and Egg Fat Bombs and Deviled Eggs

This simple Avocado and Egg Fat Bombs and Deviled Eggs recipe is a creative way to enjoy several common keto foods, incorporate good healthy fats into your diet, and know that avocado is an excellent vitamin mineral source and fiber. So, try this keto recipe now.‎
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Keyword keto
Servings 5
Calories 148kcal


  • 3 large cooked egg yolks
  • ½ (100g/3.5oz) large avocado, peeled and seed removed
  • ¼ (55g/1.9oz) cup mayonnaise (you can make your own)
  • 2 tbsp chopped spring onions (or chives)
  • 1 tbsp lemon (or lime juice)
  • ½ tsp salt (or to taste freshly ground black pepper)


  • 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.


Nutrition Facts
Net Carbs: 1.1gFiber: 1.4g
Total Carbs: 2.5gSugar: 0.3g
Fat: 14.8gSodium: 263mg(11% RDA)
Saturated Fat: 2.7gMagnesium: 8mg(2% RDA)
Protein: 2.2gPotassium: 141mg(7% EMR)
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