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4-Pepper Deviled Eggs

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  • Level: Easy
  • Total: 2 hr
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: 12 deviled eggs
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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


  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.