Sausage and Avacado Fats Bombs

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 3.5 ounces (100 g) sausage, diced 

2 giant hardboiled eggs, cooled, peeled,  and diced

¼ cup (56 g /2 oz) unsalted butter, at  room temperature

2 tablespoons (30 g/1.1 oz) mayonnaise,  ideally selfmade 

1 tablespoon (15 ml/0.5 fl oz) freshly squeezed lemon juice 

2 tablespoons (8 g/0.3 oz) chopped  recent chives

Salt and cayenne pepper, to taste4 giant (400 g /14.1 oz) avocado halves, pitted

Instructions:

1.  In a sizzling pan, fry the sausages  for a couple of minutes till crispy. Take away from the warmth and put aside. 

2. In a mixing bowl, mix the eggs, sausages (reserving a small quantity for topping), and the butter. Mash along with a fork. Add the mayonnaise, lemon juice, and chives. Season with salt and cayenne pepper. Combine with a fork to mix. Refrigerate for 20 to half-hour, or till set.

3. Simply earlier than serving, high every avocado half with one-quarter of the egg and sausages combination. Sprinkle with the reserved chorizo and luxuriate in instantly. Preserve the egg and sausage combination refrigerated in an hermetic container for  as much as 5 days. 

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