Posted by Boss Hog on Mar 29th 2022
Looking for a tasty and simple treat for Easter? These fat bombs are a perfect complement to your Easter offerings. This recipe features boiled eggs (easy to find at Easter) and Bacon. They are even recommended for anyone on a Keto diet.
Ingredients (makes 6 Fat Bombs)
- 2 large eggs
- 1/4 cup butter softened at room temperature (55 g/ 2 oz)
- 2 tbsp paleo mayonnaise (30 g/ 1.1 oz)
- freshly ground black pepper
- 1/4 tsp sea salt or to taste
- 4 large slices bacon (120 g/ 4.2 oz)
1. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't touch. Place the tray in the oven and cook for about 10-15 minutes until golden brown. The time depends on the thickness of the bacon slices. When done, remove from the oven and set aside to cool down.
2. Boil 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 dramatic. To get the eggs hard-boiled, you need around 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. When chilled, peel off the shells.
3. Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork. Next, add the mayonnaise, season with salt and pepper and mix well. Pour in the bacon grease and combine well. Place in the fridge for 20-30 minutes or until it's solid and easy to form fat bombs.
4. Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and begin creating 6 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the bacon crumbles and place on a tray that will fit in the fridge. Eat immediately or store in the fridge in an airtight container for up to 5 days.