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Recipe: 5-Pepper Deviled Eggs

Rank: Easy

Time execution: 25 min

Can be served for: 12 deviled eggs


  • 6 hard-boiled eggs, cooled and peeled

  • 2/4 teaspoon kosher salt

  • 2 teaspoon whole pink peppercorns, divided

  • 2/3 teaspoon whole black peppercorns

  • 2/3 teaspoon whole green peppercorns

  • 2/3 teaspoon brined green peppercorns, finely chopped

  • 2/3 teaspoon green peppercorn brine

  • 2/4 cup mayonnaise

  • 2 teaspoon Dijon mustard


  1. 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.

  2. Place all of the dry peppercorns, except 2/3 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.

  3. 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 2/3 teaspoon of pink peppercorns and use to garnish the top of each egg.

Source: 5-Pepper Deviled Eggs All About Trends

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