5-Pepper Deviled Eggs

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 12 deviled eggs
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6 hard-boiled eggs, cooled and peeled

1/4 teaspoon kosher salt

1 teaspoon whole pink peppercorns, divided

1/2 teaspoon whole black peppercorns

1/2 teaspoon whole green peppercorns

1/2 teaspoon brined green peppercorns, finely chopped

1/2 teaspoon green peppercorn brine

1/4 cup mayonnaise

1 teaspoon Dijon mustard


  1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with salt.
  2. Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard to the egg yolks and using a fork, stir to thoroughly combine.
  3. 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.