Once upon a time on a show called Good Eats, I made 4-Pepper Deviled Eggs. Why four? Because I feared the world just wasn’t ready for the 5-pepper version. Strong? Yes. But the cool thing about egg-yolks is that they can hold the heat in check so that the more complex flavors of the peppers can come through.
5-Pepper Deviled Eggs
- 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
- Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with the salt.
- Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns into a spice grinder and process until ground well. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise and mustard 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 an hour in the refrigerator before serving.