Place eggs in a saucepan with cold water and bring to boil. Cook for 7 minutes, then rinse under cold water and leave in some cold water for a couple of minutes to cool. Peel carefully, then cut across in the middle and gently remove the yolks to a bowl.
Saut onion in ghee or coconut oil for 3-4 minutes on medium-low heat, until translucent and lightly golden. Divide and remove to three small bowls.
For bacon & guacamole
Place diced bacon in the frying pan and cook for 3-4 minutes until crispy. Remove to one of the bowls with the onion. Add avocado, 2 egg yolks, mayo lime zest and juice and mash together. Fill four of the egg white halves and garnish with coriander/cilantro and hot sauce, maybe some bacon pieces.
For ginger & carrot:
Place carrot and ginger in the frying pan and add back the onion from one of the bowls. Sprinkle with curry powder and salt, add a little more coconut oil if dry. Pan fry for a minute or two, then transfer to a bowl with 2 egg yolks and mayo, mash together and fill four more egg white halves. Garnish with diced green onion.
For pumpkin seed & semi-dried tomatoes
Combine and mash together diced semi-dried tomatoes, pumpkin seed oil, 2 egg yolks, Himalayan Crystal Salt, pepper and mayo. Fill the rest of the egg whites and garnish with pumpkin seeds and a slice of semi-dried tomato.
For Paleo Mayo
Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
Insert your blender and push it all the way down until it makes contact with the bottom of the jar.
Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you'll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
Store in the refrigerator an airtight container for up to 2 weeks.