Cover, remove from heat, and allow eggs to sit in hot water for 10-15 minutes.
Remove from hot water and allow eggs to cool in ice water and add white vinegar.
Once eggs have cooled, peel and cut in half (lengthwise).
Remove yolks.
Sprinkle MCT oil evenly on egg halves and set aside.
Combine mayo, dry mustard, chili powder, and sea salt and mix together until it is creamyand smooth.
Refill each egg half with mixture from above.
Sprinkle fresh rosemary and paprika to each egg half.
Serve immediately or refrigerate for 12 hours.Note:
We prefer prepping these and eating them during the week. For higher fat content, you can eat these with a side of bacon and/or avocado.
Take Control of Your Health
Your body was designed to thrive—sometimes it just needs the right support. Whether you're managing pain or pursuing long-term wellness, our team is here to help you move, feel, and live better.
