4-Pepper Deviled Eggs
- Level: Easy
- Yield: 12 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 66
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 76
- Sodium
- 60
- Total: 2 hr
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 10 min
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.