4-Pepper Deviled Eggs(Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Alton Brown. Show: Good EatsEpisode: Major Pepper. Enjoy! Ingredients:
6 hard-boiled eggs, cooled and peeled |
1/2-1 teaspoon whole pink peppercorns, divided |
1/4-1/2 teaspoon whole white peppercorns |
1/4-1/2 teaspoon whole black peppercorn |
1/4-1/2 teaspoon whole green peppercorn |
1/2 teaspoon caper liquid |
1/4 cup mayonnaise |
1 teaspoon dijon mustard |
1/8-1/4 teaspoon kosher salt |
1 pinch sugar |
Directions:
1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
2. Place all of the peppercorns, except 1/4-1/2 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.
3. 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.
4. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
5. Chill for at least 1 hour in the refrigerator before serving.
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