Eggs stuffed with allspice

Votes: 2

Time: 2 hours.
Complexity: easily
Quantity: 12 deviled eggs

This amazing combination of egg yolk and allspice will delight any lover of a spicy aftertaste. To prepare this appetizer, take pink, white, green, and black peppercorns and, after grinding them, mix them with the egg yolk and mustard. Spoon the filling into the egg white halves of hard-boiled eggs. Or use canned peppercorns, crush them with a drop of brine, and you'll get an incredibly aromatic, appetite-awakening... egg appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 chilled and peeled hard-boiled eggs
1 teaspoon pink peppercorns, portioned
1/2 tsp white peppercorns
1/2 teaspoon black peppercorns
1/2 tsp. green peppercorns
1/2 tsp caper brine
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 tsp coarse salt
A pinch of sugar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the eggs in half lengthwise, from top to bottom. Remove the yolks and place them in a bowl. Leave the whites alone for now. Place all the peppercorns, except for 1/2 teaspoon, in a spice grinder and grind finely.

Add ground pepper, caper brine, mayonnaise, mustard, salt, and sugar to the egg yolks and mix thoroughly with a fork. Place this mixture in a resealable plastic bag and snip one corner to create a small opening. Squeeze the mixture into each egg white half. Coarsely grind the remaining pink peppercorns (1/2 teaspoon) and sprinkle them on top of each egg.

Refrigerate for at least 1 hour before serving.

Categories:

recipe / Stuffed dishes / Appetizers / Egg appetizers / Alton Brown

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