Alton’s 4-Pepper Deviled Eggs

One reason I love Easter is, admittedly, for the food. Especially hard-cooked eggs. I make probably more than we need (not that the kids complain — it’s just more to dye and more to search for!) to ensure that we’ve got a couple of days’ worth of food to play with afterward!

One that I especially like is Alton’s 4-Pepper Deviled Eggs. Alton has very rarely steered me wrong and we all loved deviled eggs, so this was a no-brainer.

Alton’s 4-Pepper Deviled Eggs

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

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.

[image: flickr]