Best 4 Pepper Deviled Eggsalton Brown Recipes
5-PEPPER 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.
Provided by Level Agency
Categories Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 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.
4-PEPPER DEVILED EGGS(ALTON BROWN)
Make and share this 4-Pepper Deviled Eggs(Alton Brown) recipe from Food.com.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 12 deviled eggs
Number Of Ingredients 10
Steps:
- 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 1/4-1/2 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.
Nutrition Facts : Calories 55.1, Fat 4, SaturatedFat 1, Cholesterol 94.3, Sodium 93.2, Carbohydrate 1.4, Sugar 0.4, Protein 3.2
5-PEPPER DEVILED EGGS
Provided by Alton Brown
Time 25m
Yield 12 deviled eggs
Number Of Ingredients 9
Steps:
- 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 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.
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