4-Pepper Deviled Eggs

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Major Pepper

Rated: 4 stars out of 5Rate itRead users' reviews (11)

Cook Time:
10 min
Level:
Easy
Yield:
12 deviled eggs

Times:

Prep: 20 min
Inactive Prep: 1 hr 30 min
Cook: 10 min
Total:: 2 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Veggie Crudites with Light Dip

Photo: 4-Pepper Deviled Eggs

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe 4-Pepper Deviled Eggs
Margo East Peoria, IL 05-20-2009
Flag

The best!
Rated: 5 stars out of 5

I have searched a long time for a good deviled egg recipe and my search is over--these are just perfect! My friends now... always request I bring these to cookouts, and my boyfriend requests them on a weekly basis. I don't have the various types of peppercorns, so I just use fresh ground black pepper, to taste. Delicious!!Read more
recipe 4-Pepper Deviled Eggs
Shannon Schaumburg, IL 04-13-2009
Flag

Fantastic!
Rated: 5 stars out of 5

These little devils went fast at our Easter Dinner- wish the host would have made more!
recipe 4-Pepper Deviled Eggs
KATE wellington, FL 04-13-2009
Flag

Better Next Day
Rated: 4 stars out of 5

These were not the big hit I was hoping for at Easter Dinner...I tasted the filling as I made them and cut back on the pepper... mix by almost 1 tsp. Still, they seemed too peppery. BUT, this morning (since I had leftovers) I tasted one and the pepper had mellowed out to a pretty good flavor. Don't know if I'd make them again though. I had the BEST deviled eggs from the Dean & Deluca deli dept. in Napa, CA...they were perfection...I always say I'm going to call them for the recipe...maybe I will.Read more
recipe 4-Pepper Deviled Eggs
Nick Stockton, CA 04-12-2009
Flag

Retro Favorite with a Twist
Rated: 5 stars out of 5

My mother made deviled eggs when I was a kid in the 50's and 60's. They fell of my culinary radar until now when I served... them at an Easter brunch for my parents. My mother loved them! The pepper is an interesting twist. At my market the individual peppercorns would have cost a fortune so I purchased something called "Rainbow Peppercorns" which contained pink, green, white and black peppercorns. I just used 2 teaspoons of that mixture, but didn't have any pink peppercorns to sprinkle at the end. I instead dusted the eggs with paprika as my mother had all those years ago. Read more
recipe 4-Pepper Deviled Eggs
Contessa Bellingham , WA 04-12-2009
Flag

Too much pepper...
Rated: 2 stars out of 5

All that you taste is the pepper-cut it back (a lot) and they would be much better.
recipe 4-Pepper Deviled Eggs
Nicole Carlsbad, CA 04-12-2009
Flag

still looking for a good deviled egg recipe
Rated: 2 stars out of 5

I am so disappointed in this recipe. I just completed making it for our Easter brunch tomorrow. There is no way I can serve... these! Too salty and too peppery. Use table salt instead of kosher to cut down on the saltiness. I would also recommend using fewer peppercorns. Read more