It’s Monday, which usually means a new low carb meatball recipe, but I’ve pushed out the schedule this week due to my egg fast and needing to get all the relevant recipes for the upcoming egg fast menu plan posted this week.
You probably don’t need a recipe for basic deviled eggs, but I need to post it so I can link to it from the menu plan later.
Before I get to the recipe, here is my Egg Fast update! I was down another .6lbs this morning! That makes a total of 6.6lbs in three days. I’ll take it!
Still feeling great, plenty of energy, and sleeping like a baby at night by the way. For the curious, my blood pressure was 121/82 this morning – and that was after 2 cups of bulletproof coffee.
As a side note, there were a few concerns voiced on the IBIH Facebook Page and Instagram regarding staying “regular” while doing the Egg Fast Diet. People are worried that the lack of fiber will cause issues, and while I can’t speak for everyone I’ll just say it hasn’t been a problem for me.
I believe that the high amounts of fat (including the MCT oil) help keep things running smoothly, as well as supplementing with Magnesium which has a mild laxative effect when taken in normal doses. Unless you have major issues already, don’t let concerns about fiber keep you from trying it – you should be fine.
What I ate on Day Three
2 Tbsp MCT oil (in my bullet proof coffee)
2 Tbsp mayonnaise
1 string cheese
5 oz cream cheese
6 Tbsp butter
102 ounces spring water
12 oz La Croix sparkling water
12 oz Fresca
12 oz Diet Coke
Yesterday we went to a friend’s house for dinner – spaghetti and meat sauce, garlic bread, salad. It all smelled amazing. I brought my snickerdoodle crepes (recipe tomorrow) in a container and ate them instead. I did have some diet soda while there, which felt like a treat and is technically legal on the fast (though I’ve mostly given up diet soda because it’s just not good for you.)
Socializing while on an egg fast or other restrictive diet like this is much harder than when staying at home, but it’s not impossible if you plan accordingly. I had a great time and managed to stay on plan – success!
People have asked if deviled eggs are OK on the egg fast, and they are, but nothing too fancy as we have to stick to basically eggs, fat, and cheese – with a few basic low carb condiments. Normally, I’d use lemon or lime juice in my deviled eggs, but they actually contain a surprising amount of carbs, so to get that tangy element I used green tobasco sauce (which you should be able to find in your regular grocery store) instead. 1 tsp has zero carbs, but lots of flavor and just a hint of heat. You could also use red tobasco or Frank’s Red Hot for these if you prefer it.
- 6 eggs
- ⅓ cup sugar free mayonnaise
- 1 Tbsp green tobasco
- ½ tsp Kosher salt
- Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Continue boiling for about 8 minutes. Remove from heat and allow eggs and water to cool for about 20 minutes. Run the eggs under cold water and peel. Cut the eggs in half and scoop out the yolks into a medium bowl. Mash the yolks with a fork, then blend with the mayonnaise, tobasco, and salt until smooth. Spoon or pipe the yolk mixture back into the eggs. Serve cold or at room temperature.
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