Looking for a snack that'll fill you up and pack some protein? This collagen recipe side dish is a staple in many households. Both healthy AND easy to make once you master the art of peeling the boiled egg, we upped the ante on the health benefits by adding Multi Collagen Burn.
Ingredients:
- 4 hard-boiled eggs, shelled, and halved longways
- 3 Tablespoons mayonnaise
- 2 Teaspoons spicy mustard
- 1 Scoop Unflavored Multi Collagen Burn (or regular Unflavored Multi Collagen Protein+)
- Salt - a big pinch, we recommend coarse kosher salt but normal table salt will do
- Pepper - a few turns of the grinder
- Paprika for garnish
How to make Multi Collagen Burn Deviled Eggs
- Using a common spoon, scoop yolks out of egg whites. Put yolks into a mini processor or blender.
- Add 1 scoop of Unflavored Multi Collagen Burn powder. Give the processor a quick whirl to lightly incorporate the powder.
- Add mayo, mustard, salt, and pepper to the processor, then mix until smooth.
- You can spoon the yolk mixture into the whites for a rustic look. For fancier presentation use a decorator bag with tip of choice or a sandwich baggie with a corner snipped.
- Sprinkle with Paprika. Serve immediately or refrigerate.
This collagen recipe can be doubled or tripled as needed! As a healthy holiday (or any day, we're not picky) snack, Multi Collagen Burn Deviled Eggs are chock full of benefits such as...
- Protein! One egg can have up to 6 grams.
- Nutrients such as Selenium, Phosphorus, Choline, Lutein, Vitamin A, Vitamin B12, Vitamin D, and multiple antioxidants.
- "Good" cholesterol (HDL) support.
- Low calories, accounting for approximately 60 calories per half boiled egg.
- And all the amazing benefits of our Multi Collagen Burn powder that help support your hair, skin, nails, joints, digestion, and a healthy, active lifestyle.
Looking for some great collagen benefits without the added thermogenic ingredients? Try using our Unflavored Multi Collagen Protein+ powder (available in a bonus 80 serving size if you like to incorporate collagen into your recipes often!)
Recipe and photos provided by Marlo Waldrop.
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