Alton Brown's Take On Deviled Eggs Brings The Flavor (And It's So Easy)

Deviled eggs are a finger food favorite that have been gracing party menus for centuries. Records of stuffed eggs date all the way back to 13th-century Spain. Over the years, the culinary world has enjoyed many variations from deviled eggs flavored with curry and pickled carrots to deep fried bites that are ... well, completely irresistible.

Celebrity chef Alton Brown, known for great television moments and delicious and easy-to-make recipes, has a unique take on creating deviled eggs that bring a ton of flavor to the table, taking this classic appetizer to the next level. Brown's recipe calls on peppercorns — a lot of them — to create a nuanced flavor profile that is incredibly simple to put together. It is an upgraded version of his original dish in which he used four different peppercorn types. For these deviled eggs, though, he seasons with five different varieties: pink, black, white, red, and brined green peppercorns. He also incorporates some of the green peppercorn brine for an additional punch of flavor.

Brown grinds the dried peppercorns (setting aside some of the pink peppercorns to grind separately and sprinkle over the finished product), chops the brined peppercorns, and mixes them all together with the egg yolks, salt, Dijon mustard, mayonnaise, and the reserved brine. The result is delicious deviled eggs with a kick. You're likely to wind up throwing a party just to have an excuse to make them.

Working with different peppercorns can be a joy for cooks who like experimenting with various flavor profiles. There are multiple types of peppercorns to choose from, and each bring its own notes to a dish that can create a symphony of flavors when used together.

Many peppercorns (black, white, and green) come from the same plant but are harvested and processed differently, which affects the appearance and taste. For example, black peppercorns, known for a slight kick of heat, are actually harvested while still green — the black color and wrinkled texture is a result of the peppercorns being left out in the sun. Green peppercorns are harvested before they ripen and have a fruitier flavor than other types. 

Green peppercorns can also be brined in a saltwater mixture, like the ones Brown uses in his deviled egg recipe. These add an acidic note to dishes. White peppercorns, which are soaked to remove the outer casing, have a milder, earthier tone than its black counterpart and enhance the aroma of a dish.

Using five different peppercorns seems like it might be a bit strong, which Brown acknowledges in his recipe, but he also explains why it works. Egg yolks do a great job of taking on the heat so the flavor profile of the peppercorns can really shine through since the yolk has a complex protein structure that is ideally suited for absorbing flavor. The buttery, mildly sweet flavor of egg yolk is like a canvas waiting to be enhanced by extra flavor, and pepper is a classic choice.