Five-Pepper Deviled Egg Recipe
See what local chefs add to their versions of this classic finger food.
Happy Birthday, America. It’s time to celebrate July 4 with fireworks, swimming and outdoor parties, where deviled eggs are sure to find a spot on the table. They’ve also found their way onto local menus. Metro Pub & Grill in Middletown adds applewood smoked bacon. Chesapeake & Maine in Rehoboth mixes in lobster. Columbus Inn in Wilmington dolls up its BLT eggs with bacon dust, iceberg aïoli and roasted tomatoes. Spice up your holiday with Five-Pepper Deviled Eggs by celebrity chef-TV personality Alton Brown. He says the creamy egg yolks keep the heat of the peppers in check.
Five-Pepper Deviled Eggs
- 6 hard boiled eggs, cooled and peeled
- 1/4 teaspoon kosher salt
- 1 teaspoon whole pink peppercorns, divided
- 1/2 teaspoon whole white peppercorns
- 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
Slice eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl. 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 well. Add the ground peppers, chopped green peppercorns and brine, mayonnaise and mustard to the egg yolks. Stir thoroughly with a fork.
Place the mixture into a zip top plastic bag. 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 an hour in the refrigerator before serving.