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 is an American hor d'oeuvre. This recipe serves 12. One serving contains 74 calories, 3g of protein, and 6g of fat. Plenty of people made this recipe, and 250 would say it hit the spot. A mixture of peppercorns, dijon mustard, peppercorns, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 2 hours. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet.

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

Chill for at least 1 hour in the refrigerator before serving.

Equipment

Mixing Bowl

Ziploc Bags

Ingredients

Servings:

1teaspoons

whole black peppercorns 1teaspoon

Dijon mustard 6

hard boiled eggs, cooled and peeled 1teaspoons

whole green peppercorns 0teaspoons

kosher salt 1teaspoons

caper liquid 59milliliters

mayonnaise 1teaspoon

whole pink peppercorns, divided 1pinch

Pinch sugar 1teaspoons

whole white peppercorns

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Masia de la Luz Cava Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 12 dollars per bottle.

Masia de la Luz Cava Brut

Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.