5-PEPPER DEVILED EGGS

5-Pepper Deviled Eggs image

Provided by Alton Brown

Time 25m

Yield 12 deviled eggs

Number Of Ingredients 9

6 hard-boiled eggs, cooled and peeled
1/4 teaspoon kosher salt
1 teaspoon whole pink peppercorns, divided
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

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.