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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!

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Avocado and Egg Fat Bombs Recipes

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.

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Course: Desserts

Cuisine: Japanese

Diet: Low Calorie

Keyword: avocados, eggs, fat bombs, ketogenic

CookingStyle: Blending

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 36kcal

Author: James Anderson

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Equipment

Basic recipe to make Japanese Avocado and Egg Fat Bombs 2

blender

Basic recipe to make Japanese Avocado and Egg Fat Bombs 3

Food Processor

Ingredients

3 egg yolks cooked by boiling
Avocado peeled and seed removed
Cup mayonnaise
1 tbsp lemon juice
tbsp salt
Black pepper freshly ground

Serve With

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

Instructions

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.

Video

Notes

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.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

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

Ingredients:

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)

Instructions:

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

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

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.

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FAQs about Avocado and Egg 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.

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James Anderson

Sous Chef at Food And Meal Restaurant

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.

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