Bacon and Egg Fat Bombs
This recipe is from KetoDietApp.com, your source for keto-friendly recipes. A keto diet is a low-carb diet, so keto recipes often use lots of low-carb bacon. Like this Bacon and Egg Fat Bombs recipe! This is an ideal recipe to make on Easter Sunday. You can make dyed Easter eggs for the kids, and make these fat bombs for the adults. Made with only 6 ingredients, these are fairly easy to make and are a real crowd-pleaser. They’d be great as an appetizer for any party or game day event. They’re a great alternative to deviled eggs with bacon for those who are looking for something a bit more creative and unusual. The recipe below serves 6 but can easily be doubled, tripled or quadrupled depending on how many you are serving.
- 4 large slices bacon (120 g / 4.2 oz)
- 2 large eggs, free-range or organic
- 1/4 cup butter or ghee, softened at room temperature
- 2 tbsp mayonnaise
- freshly ground black pepper
- 1/4 tsp salt or more to taste
Preheat the oven to 190 C / 375 F. Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap. 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.
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 round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water.
Cut the butter into small pieces and add the peeled and quartered eggs. Mash with a fork. 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.
Crumble the bacon into small pieces and prepare for "breading." Remove the egg mixture from the fridge and start 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