Loading Video...
Recipe courtesy of Alton Brown

4-Pepper Deviled Eggs

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: 12 deviled eggs
Share This Recipe

Ingredients

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.
22m Easy 93%
CLASS
7m Easy 98%
CLASS
20m Easy 98%
CLASS
19m Easy 99%
CLASS
32m Easy 99%
CLASS
31m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now