Type to search

Five-Pepper Deviled Egg Recipe

Share

Happy Birthday, America. It’s time to celebrate July 4 with fireworks, swimming and outdoor parties, where deviled eggs are sure to find a spot on the table. They’ve also found their way onto local menus. Metro Pub & Grill in Middletown adds applewood smoked bacon. Chesapeake & Maine in Rehoboth mixes in lobster. Columbus Inn in Wilmington dolls up its BLT eggs with bacon dust, iceberg aïoli and roasted tomatoes. Spice up your holiday with Five-Pepper Deviled Eggs by celebrity chef-TV personality Alton Brown. He says the creamy egg yolks keep the heat of the peppers in check. 

Five-Pepper Deviled Eggs

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

Directions:

Slice eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl. 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 well. Add the ground peppers, chopped green peppercorns and brine, mayonnaise and mustard to the egg yolks. Stir thoroughly with a fork.

Place the mixture into a zip top plastic bag. 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. 

Get the Delaware Today Best Restaurants Guide for FREE!

Keep a pulse on local food, art, and entertainment content when you join our Delaware Today newsletter.

No thank you
Delaware best restaurants