Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for ten minutes. Remove from heat and cool. Peel the eggs under cold running water. Add the eggs to a blender or magic bullet and pulse until chopped. Stir in the mayonnaise, mustard, lemon juice, salt and pepper. Taste and adjust as necessary.
Per serving: Calories: 166 Fat:14g Carbohydrates: .85g net Protein: 10g
3-5 tbsp granulated sweetener of your choice (I used Spenda)
Place all ingredients in a mixing bowl, using a stick blender, blend until smooth
Pour into a lined square baking dish (8.5 inch)
Bake at 180C/350F for 20-25 minutes until cooked in the centre
Slice into squares, rectangles or triangle wedges
To make sure this doesn’t taste “eggy” you must use a really good dark unsweetened cacao powder and mix/emulsify well. I personally found it to be a little eggy but, you have to remember there is no flour in this! I think it was pretty good considering.
In a large bowl, combine all ingredients but chocolate chips until well blended.
Stir in chocolate chips
Roll bite pieces in your hands to shape balls. Store in freezer.
Each scope is 60 Calories. Fat: 5.2g Carbs: 2.7 net g Protein: .8g
Side Note: LOVE LOVE LOVE THESE. Such a tasty snack when you just want a scoop of raw cookie dough! You can omit chocolate chips to make more of a sugar cookie taste. Keep in mind that would alter your macro’s!
Side Notes : You can be creative with this recipe by using different flavoured stevia drops. I personally loved these and I found serving them in smaller portions worked best for me. This recipe made about 8 servings, using 2 tablespoons to spoon the mixture into my cute little cupcake tins!