4-Pepper Deviled Eggs

Alton Brown

4-Pepper Deviled Eggs
4-Pepper Deviled Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

deviled eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 6

    hard boiled eggs, cooled and peeled

  • 1

    teaspoon whole pink peppercorns, divided

  • 1/2

    teaspoon whole white peppercorns

  • 1/2

    teaspoon whole black peppercorns

  • 1/2

    teaspoon whole green peppercorns

  • 1/2

    teaspoon caper liquid

  • 1/4

    cup mayonnaise

  • 1

    teaspoon Dijon mustard

  • 1/4

    teaspoon kosher salt

  • Pinch sugar

Directions

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and 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 teaspoon of pink peppercorns and use to garnish the top of each egg. Chill for at least 1 hour in the refrigerator before serving.

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