Friday, June 3, 2011

Classic Recipe Of The Day: 4 Pepper Deviled Eggs

There is nothing like some chilled but spicy Deviled Eggs. It is one of those treats that you can mess around and eat about 10 or 15 by yourself if you don't pay attention to what your doing. The great thing is about these that makes them so great is the added kick of heat the 4 pepper blend combined with the creamy egg mixture and hint of Dijon to back it up.

As with any other food that contains the ingredients included in these beauties, make sure you keep them cold and out of direct sunlight. Nothing ruins a party faster than a case of Eggs Gone Wild.
Enjoy them by dozen this evening, regardless of who is watching or who sleeps next you come the end of the night

6 hard boiled eggs (cooled and peeled)
1 tsp whole pink peppercorns, divided
½ tsp whole white peppercorns
½ tsp whole black peppercorns
½ tsp red chili pepper flakes
½ tsp caper liquid
¼ cup mayonnaise
1 tsp Dijon mustard
¼ tsp 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 & chili flakes, 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.
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.

1 comment:

  1. These sound so good! I just got some Himalayan pink salt and pink peppercorns from Sustainable Sourcing and I think I'll try them out in this recipe-I never would have thought about it. Thanks for sharing!