0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
12 deviled eggs |
Ingredients
- 6 hard-boiled eggs, cooled and peeled
- 1/4 teaspoon kosher salt
- 1 teaspoon whole pink peppercorns, divided
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole green peppercorns
- 1/2 teaspoon brined green peppercorns, finely chopped
- 1/2 teaspoon green peppercorn brine
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
Instructions
- 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.
- Place all of the dry peppercorns, except 1/2 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.
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
66 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
0 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
3 g |
| Cholesterol |
76 mg |
| Sodium |
60 mg |
