Creamy yolks keep the heat in check in Alton Brown's 5-pepper deviled eggs so the peppercorns' complex flavors come through.

Course: Appetizers

Keyword: 5-Pepper Deviled Eggs, Easter, Eggs, Entertaining, Snacks, Southern, Spring

5-Pepper Deviled Eggs

Name: 5-Pepper Deviled Eggs
Prep time: 15 min
Total time: 75 min
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

A halved egg features a creamy filling with visible specks of various pepper types, offering a spicy kick to this classic appetizer.

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 12 deviled eggs

Five types of pepper add multi-dimensional spice to classic deviled eggs.

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.

(And if you prefer the 4-pepper version, simply substitute capers for the brined green peppercorns and caper brine for the peppercorn brine.)

This recipe first appeared on altonbrown.com.

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Software

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

Specialized Hardware

Coffee/spice grinder

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 12 deviled eggs

Procedure

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 well ground. 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 1 hour in the refrigerator before serving.