Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1/4 cup cooked bacon bits, finely chopped
- 2 tbsp fresh chives, minced
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional: Everything bagel seasoning for coating
Instructions
- Start by finely mashing your hard-boiled eggs in a medium mixing bowl. Use a fork or a potato masher to ensure there are no large chunks remaining. In a separate small bowl, whisk together the softened cream cheese and butter until the mixture is completely smooth and fluffy. This creamy base ensures your fat bombs hold their shape while providing that signature melt-in-your-mouth texture.
- Fold the cream cheese mixture into the mashed eggs. Add the bacon bits, minced chives, garlic powder, and smoked paprika. Stir everything together until the ingredients are evenly distributed. Taste the mixture and add salt and pepper as needed. If the mixture feels too soft to handle, place it in the refrigerator for about 10 minutes to firm up slightly before shaping.
- Use a small cookie scoop or a tablespoon to portion out the mixture into 12 even balls. Roll each ball between your palms to smooth the surface. If you want an extra crunch, roll the finished balls in everything bagel seasoning or extra bacon bits. Place the fat bombs on a parchment-lined tray and refrigerate for at least 30 minutes. This setting period allows the flavors to meld and the fats to solidify for the perfect bite.
- Cook Time: 25 minutes