4 Pepper Deviled Eggs Food
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
BELL PEPPER DEVILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 24 deviled eggs
Number Of Ingredients 6
Steps:
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Mash the egg yolks in a bowl with the mayonnaise, relish and mustard; season with salt and pepper. Stir in the bell peppers.
- Spoon the filling into the egg whites. Top with more bell peppers.
4-PEPPER DEVILED EGGS
A blend of peppercorns add some extra fire to these deviled eggs.
Provided by Alton Brown
Categories appetizer,eggs and dairy,Holiday/Event,Party Favourites
Time 30m
Yield 12 servings
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 1/2 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.
RED PEPPER HUMMUS DEVILED EGGS
Hummus is one of my favorite foods and I also love deviled eggs. So, when I saw this in a flyer handed out for the 'Summer Fresh Hummus' company I wanted to jot it down. You could surely use the discarded yolks for something else so it doesn't feel wasteful.
Provided by Sarah_Jayne
Categories Beans
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Remove shell from hard-boiled eggs.
- Cut eggs in half, remove and discard the yolks.
- Fill each half with 2 tablespoons red pepper hummus.
- Top each egg with tomatoes and basil.
Nutrition Facts : Calories 78.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 186.5, Sodium 62.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.7, Protein 6.4
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