Here’s a recipe for deviled eggs like you’ve never experienced. Full of zesty mustard, pepperoncinis, and chipotle powder, there’s just the right amount of kick without being too spicy. Blend our Collagen Peptides into the yolk filling for a balance of protein. And top with prosciutto and chives for a show-stopping appearance. Perfect for game days and lazy days, alike.
Zesty Deviled Eggs
Yields: 12 deviled eggs
6 hard- or soft-boiled eggs
½ c. mayonnaise
2 scoops of Vital Proteins Collagen Peptides
2 tsp. spicy brown mustard
2 tbsp. finely chopped pickels
2 tbsp. finely chopped pepperoncinis
1 garlic clove, minced
Large pinch of chipotle pepper
¼ tsp. sea salt
¼ tsp. black pepper
2 oz. prosciutto, sliced into 12 thin strips
Chopped chives, to garnish
Carefully slice the eggs in half length-wise. Remove the yolks and add them to the bowl of a food processor. To the yolks, add the mayonnaise, Collagen Peptides, mustard, pickles, pepperoncinis, garlic, chipotle, sea salt, and black pepper. Process until smooth, scraping down the sides as needed. Scoop the filling into a piping bag (or gallon ziplock) fitted with a wide star tip.* Move the bag to the refrigerator for 30 minutes to set the filling.
Arrange the egg white shells on a platter. Pipe the filling equally amoung the 12 shells (you may have a small amount leftover). Roll the prosciutto strips into small rolls and tuck one in each of the eggs, as pictures. Garnish with chopped chives and serve immediately.
*Note: if choosing to forgo the star-shaped tip for piping, simply wait until the filling has chilled, then cut a small piece off of one end of the bag to pipe the filling out.