As we ease into the Holidays, I though it would make sense to share some classic Hors d’Oeuvres for all those parties. The first and one of my favorites of all time – The Deviled Egg.
Why are they Deviled? These treats date back to Roman time – WOW, but the term “deviled” dates back to the 19th century when most spicy dished were refered to as “deviled”, The eggs, it seems, get their name fron the cayenne pepper added to the yolk. It stuck and I’m gald because the sight of these baby makes any cocktail party shine.
Alton Brown’s 4 Pepper Deviled Eggs
- 6 hard boiled eggs, cooled and peeled
- 1 teaspoon whole pink peppercorns, divided
- ½ teaspoon whole white peppercorns
- ½ teaspoon whole black peppercorns
- ½ teaspoon whole green peppercorns
- ½ teaspoon caper liquid
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon 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, except ½ 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. 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 ½ teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.