Shelly's Recipe

4-PEPPER DEVILED EGGS (Alton Brown)

Category: Deviled Eggs

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
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp kosher salt
Pinch sugar

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.