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Course: Appetizers

3-Pepper Deviled Eggs

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 24 deviled eggs
Photo by Lynne Calamia
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  • 12 hard cooked eggs, peeled
  • 2 teaspoons Dijon mustard
  • 2 teaspoons green peppercorn brine
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons unsalted butter, softened
  • 2 1/2 tablespoons light olive oil
  • 2 teaspoons brined green peppercorns, finely chopped
  • kosher salt, for serving
  • crushed pink peppercorns, for serving
  • freshly ground black pepper, for serving
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 24 deviled eggs

Procedure

  • Cut the eggs in half lengthwise. Remove the yolks and place them in a medium mixing bowl. Place the halved whites in a deviled egg serving dish or a platter.
  • Mash the yolks with a fork until somewhat smooth. Add the green peppercorn brine, mustard, and white pepper and continue mixing until fully incorporated. Work in the softened butter then drizzle in the olive oil while mashing/stirring until very smooth. Fold in the chopped green peppercorns with a rubber spatula.
  • Pipe the mixture into the white halves using a pastry bag or a zip top bag with 1/2-inch portion of the bottom corner cut out.
  • Sprinkle the tops of the eggs with salt, crushed pink peppercorns, and black pepper to taste. Chill for at least 15 minutes before serving.
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