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SKU
recipe_328_1786048

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!

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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Pink Pepperberry Deviled Eggs
Pink Pepperberry Deviled Eggs

In stock

$2.49

Summary
    1 Tbsp. Pink Pepperberries
    ¼ tsp. Vinegar Powder
    1 tsp. Mustard - Yellow Ground
    ½ tsp. Fleur de Sel Sea Salt
    1 Tbsp. Sweet Onion Sugar
    12 extra large eggs, hard-boiled, cooled and peeled
    ½ cup mayonnaise
    Prep Time
    10 mins.
    Total Time
    10 mins.
    Cook Time
    0 mins.
    Yield
    1 large appetizer
    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 Pepperberries, Vinegar Powder, Mustard - 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.
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