4 Pepper Deviled Eggs Alton Brown Recipe

Ingredients for 4 Pepper Deviled Eggs Alton Brown

• 6 large eggs
• Pink Peppercorns
• White Peppercorns
• Whole Black Peppercorn
• Green Peppercorn
• Liquid
• 1 tablespoon mayonnaise
• Dijon Mustard
• Kosher Salt
• 1/8 teaspoon sugar

How to Make 4 Pepper Deviled Eggs Alton Brown

1. Hard-boil 6 large eggs until yolks are set. Cool completely, then carefully slice lengthwise in half.
2. Gently scoop the yolks into a medium mixing bowl, reserving the egg whites.
3. Combine 1 teaspoon black peppercorns, 1 teaspoon white peppercorns, 1 teaspoon green peppercorns, and 1 1/2 teaspoons pink peppercorns (reserve 1/4 - 1/2 teaspoon) in a spice grinder. Grind until finely powdered.
4. Add the ground pepper mixture to the egg yolks. Stir in 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon caper liquid, 1/4 teaspoon salt, and 1/8 teaspoon sugar. Mix thoroughly with a fork until smooth and creamy.
5. Transfer the yolk mixture to a zip-top plastic bag. Snip a small corner off the bag.
6. Pipe or spoon the mixture into the egg white halves.
7. Coarsely grind the reserved pink peppercorns. Sprinkle over the filled egg halves for garnish.
8. Refrigerate for at least 1 hour to allow flavors to meld before serving.