4-Pepper Devilled Eggs

4.40 (18)
⏱ 10 mins 🍽 12 canapés 🌶 american 🏷 Starters

These American-style devilled eggs offer a bold twist with a blend of four distinct peppercorns. The creamy yolk mixture, combined with mayonnaise, mustard and a hint of caper brine, is piped back into the egg whites. A final garnish of coarsely ground pink peppercorns adds colour and a final peppery note. This starter requires only 10 minutes of active preparation before chilling.

4-Pepper Devilled Eggs

Ingredients

  • 6 hard boiled eggs, cooled and peeled
  • 1 tsp whole pink peppercorns, divided
  • 1/2 tsp whole white peppercorns
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp whole green peppercorns
  • 1/2 tsp caper liquid
  • 50g mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • Pinch caster sugar

Method

  1. Halve the peeled eggs lengthways. Transfer the yolks to a mixing bowl and set the whites aside. Grind all the peppercorns in a spice grinder, but reserve 1/2 tsp of the pink peppercorns.
  2. Combine the ground pepper mix with the caper liquid, mayonnaise, Dijon mustard, salt and sugar in the bowl with the yolks. Mix everything together thoroughly with a fork.
  3. Spoon the yolk mixture into a plastic bag and snip a small corner off. Pipe the filling evenly into the waiting egg white halves. Roughly grind the saved pink peppercorns and sprinkle them over each egg to finish.
  4. Refrigerate the assembled eggs for a minimum of 1 hour prior to serving.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
Cuisineamerican
AuthorFood Network UK