4-Pepper Deviled Eggs

Name: 4-Pepper Deviled Eggs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons whole black peppercorns; 1 teaspoon Dijon mustard; 6 hard boiled eggs, cooled and peeled; 1 teaspoons whole green peppercorns; 0 teaspoons kosher salt; 1 teaspoons caper liquid; 59 milliliters mayonnaise; 1 teaspoon whole pink peppercorns, divided; 1 pinch Pinch sugar; 1 teaspoons whole white peppercorns

4-Pepper Deviled Eggs might be just the hor d'oeuvre you are searching for. This recipe serves 12. Watching your figure? This gluten free, dairy free, fodmap friendly, and vegetarian recipe has 66 calories, 3g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up sugar, mayonnaise, pink peppercorns, and a few other things to make it today. This recipe is typical of American cuisine.

Instructions

Watch how to make this recipe.

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Mixing Bowl

Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well.

Ingredients you will need

Peppercorns

Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.

Ingredients you will need

Mayonnaise

Egg Yolk

Mustard

Peppers

Sugar

Salt

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.

Ingredients you will need

Peppercorns

Egg

Equipment you will use

Ziploc Bags