Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
4-pepper devilled eggs
0
4-pepper devilled eggs
Ingredients
- 6 hard boiled eggs, cooled and peeled
- 1 tsp whole pink peppercorns, divided
- 1/2 tsp whole white peppercorns
- 1/2 tsp whole black peppercorns
- 1/2 tsp whole green peppercorns
- 1/2 tsp caper liquid
- 50g mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp salt
- Pinch caster sugar
Method
How to make 4-pepper devilled eggs
1) 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 tsp 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 tsp of pink peppercorns and use to garnish the top of each egg.
2) Chill for at least 1 hr in the refrigerator before serving.
