4-Pepper Devilled Eggs
Turning up the heat won't be a problem with Alton Brown's peppery devilled egg canapés.
Ingredients
Method
- 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 tsp 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 tsp of pink peppercorns and use to garnish the top of each egg.
- Chill for at least 1 hour in the refrigerator before serving.
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Overall Rating:
4.40
(18)
