Recipe

Pink Pepperberry Deviled Eggs

Pink Pepperberry Deviled Eggs
Pink Pepperberry Deviled Eggs

Festive and simple, these devilishly lovely eggs belong on your holiday table. Pink Pepperberries add a sweet heat and Vinegar Powder a tangy zing. A sprinkle of Sweet Onion Sugar makes them a treat!

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Ingredients

From The Spice & Tea Exchange®
1 TBS Pink Pepperberries
¼ tsp Vinegar Powder
1 tsp Mustard - Yellow Ground
½ tsp Fleur de Sel Sea Salt
1 TBS Sweet Onion Sugar

From the Grocer
12 extra large eggs, hard-boiled, cooled and peeled
½ cup mayonnaise

Preparation

COARSELY GRIND Pink Pepperberries. Divide in half.
SLICE eggs in half the long way. With each egg, tug gently on the white part to loosen the yolk.
REMOVE yolks to a bowl. Mix in mayonnaise, half of the Pink PepperberriesVinegar PowderMustard - Yellow Ground, and Fleur de Sel Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining Pink Pepperberries and Sweet Onion Sugar.
SERVE room temperature or chilled.

Yield: 1 large appetizer
Total Time: 10 mins
Prep: 10 mins
Cook: 0 mins