4-Pepper Deviled Eggs

Name: 4-Pepper Deviled Eggs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 deviled eggs
Cuisine: american
Ingredients: 6 hard boiled eggs, cooled and peeled; 1 teaspoon whole pink peppercorns, divided; 1/2 teaspoon whole white peppercorns; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole green peppercorns; 1/2 teaspoon caper liquid; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; Pinch sugar

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Level: Easy
Total: 2 hr

Prep: 20 min
Inactive: 1 hr 30 min
Cook: 10 min

Yield: 12 deviled eggs

Level: Easy
Total: 2 hr

Prep: 20 min
Inactive: 1 hr 30 min
Cook: 10 min

Yield: 12 deviled eggs

Ingredients

6 hard boiled eggs, cooled and peeled

1 teaspoon whole pink peppercorns, divided

1/2 teaspoon whole white peppercorns

1/2 teaspoon whole black peppercorns

1/2 teaspoon whole green peppercorns

1/2 teaspoon caper liquid

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

Pinch sugar

Directions

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 teaspoon 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 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.