Deviled Eggs with Peppercorn Crust
Level: Easy
Yield: 12 deviled eggs
Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 66
Total Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 0 g
Protein: 3 g
Cholesterol: 76 mg
Sodium: 60 mg
Time Requirements
Total: 2 hr
Prep: 20 min
Inactive: 1 hr 30 min
Cook: 10 min
Ingredients
- 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
Instructions
- Cut the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Set the whites aside. Place all of the peppercorns, except for 1/2 teaspoon of the pink peppercorns, into a spice grinder and grind until finely processed. Add the ground peppercorns, caper liquid, mayonnaise, mustard, salt, and sugar to the egg yolks. Stir well with a fork until the mixture is fully blended. Transfer the filling into a zip-top plastic bag and snip a small corner. Pipe the filling into each egg white half. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and sprinkle over the top of each deviled egg.
- Refrigerate for at least 1 hour before serving.
