Sandra This creamy, complex Alton Brown Deviled Eggs is made with five types of peppercorns, mayonnaise, and Dijon mustard, and is ready in 40 minutes. The rich yolk mixture perfectly balances the sharp, multi-dimensional heat of the freshly ground pepper blend. I love how this recipe transforms a standard picnic appetizer into a sophisticated, spicy bite.
What Makes This Version Different
Most deviled egg recipes rely on a dusting of paprika or a dash of cayenne for heat, but this version uses a specific “pepper melange” to build complexity. I learned that combining pink, green, white, and black peppercorns creates a flavor profile that hits every part of the palate, offering floral and earthy notes rather than just simple spice.
The real surprise here is how much pepper you can actually use without ruining the dish. I discovered that the high fat content in the egg yolks and mayonnaise encapsulates the heat, keeping it in check so the unique flavors of the peppercorns can shine through without burning your mouth.
Alton Brown Deviled Eggs Ingredients
- 6 large eggs (steamed hard-boiled)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole pink peppercorns, divided
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole white peppercorns
- 1/2 teaspoon whole green peppercorns
- 1/2 teaspoon brined green peppercorns, finely chopped
- 1/2 teaspoon green peppercorn brine
- 1/4 teaspoon kosher salt
How To Make Alton Brown Deviled Eggs
- Steam the Eggs: Bring 1 inch of water to a boil in a pot with a steamer basket. Carefully place the eggs into the basket, cover the pot, and steam for exactly 11 minutes for a set but creamy yolk.
- Shock and Peel: Immediately transfer the eggs to a bowl filled with ice and water. Let them cool for at least 15 minutes before peeling them under cool running water.
- Grind the Peppers: Place the black, white, and green peppercorns, plus 1/2 teaspoon of the pink peppercorns, into a spice grinder. Pulse until you have a fine powder.
- Make the Filling: Slice the eggs in half lengthwise and transfer the yolks to a medium bowl. Add the ground pepper mixture, chopped brined peppercorns, brine, mayonnaise, mustard, and salt. Mash with a fork until smooth and thoroughly combined.
- Pipe and Serve: Spoon the mixture into a zip-top bag and snip off one corner. Pipe the filling into the egg white halves and garnish with the remaining crushed pink peppercorns.
Recipe Tips
- Trust the steam: Steaming eggs instead of boiling them makes the whites more tender and the shells much easier to peel, even if the eggs are fresh.
- Grind it fine: Ensure your peppercorns are ground to a fine powder; large chunks of pepper can create an unpleasant gritty texture in the smooth filling.
- Use the brine: The liquid from the jar of green peppercorns is essential acid that cuts through the rich mayonnaise, so do not substitute it with plain water.
What To Serve With Deviled Eggs
These spicy eggs are the perfect accompaniment to a brunch spread featuring a savory Bloody Mary or a crisp mimosa. They also pair beautifully with pickled vegetables or a charcuterie board, as the creamy richness balances the acidity of pickles and cured meats.
How To Store
Store the filled eggs in an airtight container in the refrigerator for up to 2 days. For the best texture, you can store the whites and the filling separately in the fridge and pipe them just before serving.
FAQs
Can I use pre-ground pepper?
No, the flavor oils in pre-ground pepper have likely evaporated. For the specific floral and spicy notes intended in this recipe, you must grind whole peppercorns fresh.
Where can I find green and pink peppercorns?
These are often found in the spice aisle of well-stocked grocery stores or specialty food markets. Sometimes they are sold together in a “rainbow peppercorn” blend.
Why steam the eggs instead of boiling?
Steaming cooks the eggs more gently and prevents the rubbery texture that boiling can sometimes cause. It also makes the membrane separate from the shell, making peeling significantly easier.
Nutrition
- Calories: 65
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 186mg
- Sodium: 120mg
- Total Carbohydrate: 1g
- Protein: 3g
Try More Recipes:
Alton Brown Deviled Eggs Recipe
Description
A sophisticated take on the classic appetizer featuring a vibrant four-peppercorn blend and perfectly steamed yolks.
Ingredients
Instructions
- Steam the eggs for 11 minutes in a steamer basket over boiling water.
- Chill the eggs in an ice bath for 15 minutes, then peel under cool water.
- Grind the black, white, green, and half of the pink peppercorns into a fine powder.
- Halve the eggs lengthwise and mash the yolks with mayonnaise, mustard, the ground spice mix, chopped brined peppercorns, brine, and salt until smooth.
- Pipe the filling into the whites using a zip-top bag with the corner snipped off.
- Garnish with the remaining crushed pink peppercorns before serving.
Notes
- Steaming the eggs instead of boiling them ensures a more gentle and precise cook, which prevents the whites from becoming rubbery while allowing the yolks to reach a perfectly creamy, custard-like consistency.
- The strategic layering of black, white, green, and pink peppercorns creates a multidimensional heat profile where the floral and earthy notes of the spice blend cut through the richness of the egg yolks.
- Incorporating a small amount of the green peppercorn brine into the filling acts as a powerful seasoning agent, providing a balanced acidity that brightens the flavor of the mayonnaise and mustard mixture.
