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4-pepper devilled eggs

Turning up the heat won?t be a problem with Alton Brown's peppery canapés.

  • Preparation Time110 mins
  • Cooking Time10 mins
  • DifficultyEasy
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
1) 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.

2) Chill for at least 1 hr in the refrigerator before serving.

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