Four Pepper Deviled Eggs (Alton Brown)

By sybrmom

Alton Brown's recipe

Ingredients

• 6 eggs, hard boiled, cooked and peeled
• 1 tsp. of whole pink peppercorns, divided
• 1/2 tsp. of whole white peppercorns
• 1/2 tsp. of whole black peppercorns
• 1/2 tsp. of whole green peppercorns
• 1/2 tsp. of caper liquid
• 1/2 cup of mayonnaise
• 1 tsp. of Dijon mustard
• 1/4 tsp. of kosher salt
• pinch of sugar

Details

Servings 12

Preparation

Step 1

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl. Lay the whites aside.
Place all the peppercorns (except 1/2 tsp. of the pink) into a spice grinder and process until ground well.
Add the ground peppers, caper liquid, mayonnaise, mustard, salt, and sugar to the egg yolks. Using a fork, stir to thoroughly combine.
Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.
Coarsely grind the remaining 1/2 tsp. of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour before serving.

Note: Find a peppercorn medley instead of buying them individually.