Green peppercorn deviled eggs
Alton Brown · ♥ 21.9K likes · 533K views · 34 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- hard-cooked eggs
Split the eggs end to end with a thin sharp blade, leaving them a little wet on the outside so the blade slips, and wipe the blade on a moist towel between cuts.
Push each yolk out into a medium bowl, leaving any that sticks rather than tearing the white, and arrange the whites on a deviled egg plate or platter.
Tip the jar of green peppercorns into a sieve, tap to reclaim the brine, and dose the yolks with two teaspoons of it.
- 2 tsp green peppercorn brine
- 2 tsp green peppercorns
Measure two rounded teaspoons of the peppercorns and chop them slowly so they do not roll away. Set aside.
- 2 tsp smooth Dijon
- ¼ tsp freshly ground white pepper
- 28 g softened unsalted butter
Add the Dijon and the white pepper to the yolks, then work in the softened butter until it disappears.
- 28 g light olive oil
Work in the light olive oil, turning the bowl until the mixture is smooth and fluffy.
Fill a pastry bag or a small zip top bag with a silicone spatula, folding the bag over your hand, and work the mixture down and the air out without handling it much, since it is an emulsion and should not get warm.
Cut a small hole and pipe, working evenly from one side and slightly overfilling each white so the sides do not buckle.
- 2 whole green peppercorns
- pink peppercorns
- 1–2 grindings black peppercorns
- salt
Finish with two more green peppercorns, crushed pink peppercorns scattered on top, a grinding or two of black peppercorns and a little more salt.
Pink peppercorn, black pepper and salt finish