4 Pepper Deviled Eggsalton Brown Food

5-PEPPER DEVILED EGGS

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)

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.

BELL PEPPER DEVILED EGGS

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.

5-PEPPER DEVILED EGGS

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.