Four-Pepper Deviled Eggs

5.00 (5)
⏱ 30 mins 🍽 12 deviled eggs 🏷 Peppers

This recipe elevates classic deviled eggs with a unique blend of four different peppercorns. The yolks are mixed with ground pepper, mayonnaise, Dijon mustard, and a touch of caper liquid for a complex, piquant flavour. After piping the filling back into the egg whites, they are finished with a garnish of coarsely ground pink peppercorns. A final chill allows the flavours to meld beautifully.

Four-Pepper Deviled Eggs

Ingredients

  • 6 hard-boiled eggs, cooled and peeled
  • 1/2-1 teaspoon whole pink peppercorns, divided
  • 1/4-1/2 teaspoon whole white peppercorns
  • 1/4-1/2 teaspoon whole black peppercorn
  • 1/4-1/2 teaspoon whole green peppercorn
  • 1/2 teaspoon caper liquid
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8-1/4 teaspoon kosher salt
  • 1 pinch sugar

Method

  1. Cut each egg in half lengthways. Transfer the yolks to a mixing bowl and set the whites aside on a plate.
  2. Grind most of the peppercorns in a spice grinder, reserving 1/4-1/2 teaspoon of the pink ones. Add the ground pepper, caper liquid, mayonnaise, mustard, salt and sugar to the yolks and mash with a fork until smooth.
  3. Spoon the yolk mixture into a plastic bag, snip off a corner, and pipe it evenly into the reserved egg white halves.
  4. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and sprinkle them over the filled eggs for garnish.
  5. Refrigerate the eggs for at least 1 hour before you plan to serve them.

Nutrition (per serving)

Sodium93200 mg

Recipe details

CategoryPeppers
AuthorSharon123