This bold and creamy deviled egg recipe by Alton Brown takes a classic favorite and gives it a peppery twist! With five types of peppercorns, it’s packed with heat and flavor while staying quick and easy to make. Perfect for snacking, parties, or picnics, you can also tweak the spice level using ingredients you already have!
Recipe Ingredients:
- 6 hard-boiled eggs, cooled and peeled
- 1/4 teaspoon kosher salt
- 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 brined green peppercorns, finely chopped
- 1/2 teaspoon green peppercorn brine
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
How To Make 5-Pepper Deviled Eggs?
- Slice the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg whites on a serving platter. Lightly sprinkle the egg whites with salt.
- Grind the peppercorns: In a spice grinder, blend all the dry peppercorns (except ½ tsp of the pink peppercorns) until finely ground.
- Make the filling: To the egg yolks, add the ground pepper blend, chopped green peppercorns, green peppercorn brine, mayonnaise, and Dijon mustard. Mash everything together with a fork until smooth and creamy.
- Pipe the mixture: Transfer the filling to a zip-top bag, snip off a small corner, and pipe the mixture evenly into the egg white halves.
- Garnish and chill: Coarsely grind the reserved ½ tsp of pink peppercorns and sprinkle over the eggs for garnish. Refrigerate for at least 1 hour before serving
Recipe Tips:
- Use fresh peppercorns: For the best flavor, ensure all peppercorns are fresh. Old spices can lose potency, diminishing the dish’s intended kick.
- Grind peppercorns finely: Use a spice grinder to achieve a fine consistency. This ensures even distribution of heat and flavor throughout the filling.
- Chill before serving: Allow the deviled eggs to chill in the refrigerator for at least 1 hour. This helps meld the flavors and firms up the filling.
- Adjust spice to taste: If you’re sensitive to heat, consider reducing the quantity of peppercorns. Taste the filling as you mix to find your preferred spice level.
- Pipe with precision: Using a zip-top bag with a small corner cut off allows for neat and uniform filling of the egg whites, resulting in an attractive presentation.
How To Store & Reheat Leftovers?
First, let the leftover deviled eggs cool to room temperature. Then, place them in an airtight container, ensuring they are arranged in a single layer to prevent squishing. Store in the refrigerator and consume within 2 days for optimal freshness.
Nutrition Facts
- Calories: 66
- Total Fat: 6g
- Saturated Fat: 1.5g
- Cholesterol: 93mg
- Sodium: 120mg
- Potassium: 20mg
- Total Carbohydrate: 0.5g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 3g
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Alton Brown 5-Pepper Deviled Eggs
Description
This bold and creamy deviled egg recipe by Alton Brown takes a classic favorite and gives it a peppery twist! With five types of peppercorns, it’s packed with heat and flavor while staying quick and easy to make. Perfect for snacking, parties, or picnics, you can also tweak the spice level using ingredients you already have!
Ingredients
Instructions
- Slice the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg whites on a serving platter. Lightly sprinkle the egg whites with salt.
- Grind the peppercorns: In a spice grinder, blend all the dry peppercorns (except ½ tsp of the pink peppercorns) until finely ground.
- Make the filling: To the egg yolks, add the ground pepper blend, chopped green peppercorns, green peppercorn brine, mayonnaise, and Dijon mustard. Mash everything together with a fork until smooth and creamy.
- Pipe the mixture: Transfer the filling to a zip-top bag, snip off a small corner, and pipe the mixture evenly into the egg white halves.
- Garnish and chill: Coarsely grind the reserved ½ tsp of pink peppercorns and sprinkle over the eggs for garnish. Refrigerate for at least 1 hour before serving
Notes
- Use fresh peppercorns: For the best flavor, ensure all peppercorns are fresh. Old spices can lose potency, diminishing the dish’s intended kick.
- Grind peppercorns finely: Use a spice grinder to achieve a fine consistency. This ensures even distribution of heat and flavor throughout the filling.
- Chill before serving: Allow the deviled eggs to chill in the refrigerator for at least 1 hour. This helps meld the flavors and firms up the filling.
- Adjust spice to taste: If you’re sensitive to heat, consider reducing the quantity of peppercorns. Taste the filling as you mix to find your preferred spice level.
- Pipe with precision: Using a zip-top bag with a small corner cut off allows for neat and uniform filling of the egg whites, resulting in an attractive presentation.
Alton Brown 5-Pepper Deviled Eggs
