4-Pepper Deviled Eggs (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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:
1. 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.
2. Chill for at least 1 hour in the refrigerator before serving.
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