Basic recipe to make Japanese Avocado and Egg Fat Bombs

Avocado and egg fat bombs are a delicious snack or meal. They are made of two ingredients that are high in fiber and low in carbohydrates. They are a great keto dish for those who need a little extra fat for breakfast. You can serve them in paper muffin cups or a plate. These keto snacks are perfect for any party! They are also a great option for a snack. Moreover, they make a great appetizer and snack!

Avocado and Egg Fat Bombs Recipes

Avocado And Egg Fat Bombs
The creamy blend of avocados and eggs – a match made in culinary heaven.
Basic Recipe To Make Japanese Avocado And Egg Fat Bombs 1

Japanese Avocado and Egg Fat Bombs

This is a delicious, healthy, and the easiestdessert to make for your family. Avocados are a great source of healthy fatswhile the eggs contain minerals, quality protein, and vitamin B. This dessertwill be loved by you and your kids if any.
No ratings yet
Print Pin Recipe
Course: Desserts
Cuisine: Japanese
Diet: Low Calorie
Keyword: avocados, eggs, fat bombs, ketogenic
CookingStyle: Blending
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 servings
Calories: 36kcal
Author: James Anderson
Add to Collection


Serve With

  • Cucumber slices freshly cut
  • 2 tbsp spring onions chopped
  • Egg white halves


  • Half the avocado and remove the seed. Spoon the avocado into the food processor.
  • Add the cooked egg yolks, mayo, lemon juice salt, and black pepper to taste. Blend until smooth.
  • Enjoy the egg yolk mixture with cucumber slices, onions.
  • You may also fill the egg white halves to make deviled eggs.
  • Serve and enjoy.



You can serve avocado and egg fat bombs as a meal or snack. They are an excellent way to get your daily dose of ketones. Whether you want to eat them in egg whites, on cucumber slices, or in a muffin, they are a perfect fit for the keto diet. This meal is low-carb and high-fiber, and will keep you satisfied for many days. Once you have made these Avocado and Egg Fat Bombs, you'll be glad you did.
Share on Facebook Share on Twitter


Serving: 1serving | Calories: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 117mg | Sodium: 6mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
Pin Recipe

Alternative Method: Making Avocado and Egg Fat Bombs Using a Food Processor

Avocado And Egg Fat Bombs
A touch of heat with a creamy dip – the perfect partner for your fat bombs.


  • 2 ripe avocados
  • 4 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh chives for garnish (optional)


  • Prepare the Eggs: Begin by peeling the hard-boiled eggs and cutting them into quarters. This will help the food processor blend them smoothly.
  • Combine Ingredients: In the food processor, add the ripe avocados, quartered eggs, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.
  • Blend to Perfection: Pulse the ingredients in the food processor until you achieve a creamy, homogeneous mixture. Scrape down the sides of the processor bowl as needed to ensure everything blends evenly.
  • Taste and Adjust: Taste the mixture and adjust the seasonings, mayonnaise, or mustard according to your preferences. The goal is to create a flavor that delights your palate.
  • Shape the Bombs: Using a spoon or a cookie scoop, portion out the mixture into small, bite-sized rounds or balls. Place them on a serving platter.
  • Garnish with Chives: For a touch of freshness and color, garnish your Avocado and Egg Fat Bombs with finely chopped fresh chives.
  • Serve and Enjoy: Your fat bombs are now ready to be savored. They make a perfect snack or appetizer for any occasion, and the food processor ensures a velvety, decadent texture.

Tips for making Avocado and Egg Fat Bombs

Avocado And Egg Fat Bombs
Microgreens not only garnish but add a burst of freshness to your plate

Cooking Tips

  • Ripe Avocados: Use avocados that are just ripe, not overly soft. They should be easy to mash but not mushy to achieve the ideal texture.
  • Smooth Texture: To achieve a creamy consistency, ensure your avocados and eggs are well blended. Over-processing can lead to a grainy texture, so be mindful when using a food processor.
  • Season Thoughtfully: Season the mixture well, but remember, you can always add more but can’t take it away. Start with a little salt and pepper, and taste as you go.
  • Customize the Flavor: Don’t hesitate to experiment with additional ingredients like herbs, spices, or hot sauce to match your personal taste preferences.
  • Freshness Matters: Serve your fat bombs fresh. While they can be stored briefly, they’re at their best when enjoyed immediately.

Serving Suggestions

Avocado And Egg Fat Bombs
Microgreens not only garnish but add a burst of freshness to your plate.
  • Crunchy Freshness: Serve your fat bombs with a side of crispy vegetable sticks, such as celery, carrot, or cucumber. The contrast in textures is delightful.
  • Zesty Dipping Sauce: Create a simple dipping sauce by mixing mayonnaise and a touch of hot sauce. It adds a zesty kick to your fat bombs.
  • Garnish with Microgreens: Sprinkle your fat bombs with microgreens like arugula or radish sprouts to add color and a peppery freshness.
  • Toast Points: Offer thin, lightly toasted baguette slices for a satisfying crunch that complements the creamy fat bombs.
  • Beverage Pairing: Avocado and Egg Fat Bombs go wonderfully with a glass of chilled white wine or sparkling water with a twist of lemon for a refreshing contrast.
Read  Savory Secret: Unveiling the Ultimate Lettuce Wrap Sauce

FAQs about Avocado and Egg Fat Bombs

 Avocado And Egg Fat Bombs
Savor the satisfying crunch of toasted baguette slices with your fat bombs.
  • Can I prepare Avocado and Egg Fat Bombs in advance?Yes, you can make them a few hours ahead and store them in the refrigerator. However, they are best when served fresh.
  • How do I store leftovers? If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
  • Can I use a blender instead of a food processor for this recipe? Yes, you can use a blender, but be cautious not to over-blend, as it can lead to a less desirable texture.
  • Are there variations for seasoning Avocado and Egg Fat Bombs? Absolutely! Experiment with your favorite herbs, spices, or even a squeeze of lime juice for a unique flavor twist.
  • Can I use frozen avocados for this recipe? It’s best to use fresh avocados for the ideal texture and taste. Frozen avocados can become watery when thawed, affecting the fat bombs’ consistency.

Whisk up culinary magic with our Avocado and Egg Fat Bombs recipe. Subscribe to our blog for more delightful inspirations and share the joy!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top