12 eggs

1 teaspoon dry mustard
2 tablespoons mayo (full fat)
1⁄2 tablespoon paprika
1⁄4 cup fresh rosemary (chopped)
1⁄2 tablespoon Himalayan sea salt
1⁄2 tablespoon chili powder
1.5 tablespoon distilled white vinegar
1⁄2 cup MCT oil


  • Place eggs in saucepan and cover with water.
  • Bring to boil.
  • 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.