Deviled Eggs for Easter
Maybe it seems wrong to make deviled eggs for Easter, but this is the best recipe I’ve come across and I love making them during this time of year. If you love pepper, as in good, fresh ground pepper, you will love these eggs, courtesy of the great Alton Brown. He stopped by Tucson on his Alton Brown Live tour and blew us all away by making ice cream in 10 seconds and pizza using giant theater lights, along with songs and burping yeast puppets. I found the peppercorns at AJs here in Arizona. They should be available at any gourmet market. I repurposed an old coffee grinder as my spice grinder.
4-Pepper Deviled Eggs
Recipe by Alton Brown, 2006
6 hard boiled eggs, cooled and peeled
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 caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch sugar
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.
