Alton Brown's 4-Pepper Deviled Eggs

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Alton Brown's 4-Pepper Deviled Eggs
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Makes: 12 servings adjust

Directions

Ingredients

  • 6 Hard Boiled Eggs, cooled and peeled

Step 1

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

Ingredients

  • 1⁄2 teaspoon Green Peppercorns
  • 1⁄2 teaspoon White Peppercorns
  • 1⁄2 teaspoon Whole Black Peppercorns

Step 2

Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well.

Ingredients

  • 1⁄2 teaspoon Caper Brine
  • 1⁄4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • pinch Sugar
  • 1⁄4 teaspoon Kosher Salt

Step 3

Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
 

Step 4

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.

Ingredients

  • 1 teaspoon Pink Peppercorns, divided

Step 5

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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