July 4, 2010

4-Pepper Deviled Eggs



Recipe courtesy Alton Brown, 2006

Prep Time: 20 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 10 min 
Serves: 12 deviled eggs

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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