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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!
From The Spice & Tea Exchange®1 TBS Pink Pepperberries¼ tsp Vinegar Powder 1 tsp Mustard - Yellow Ground½ tsp Fleur de Sel Sea Salt1 TBS Sweet Onion Sugar
From the Grocer12 extra large eggs, hard-boiled, cooled and peeled½ cup mayonnaise
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.
Yield: 1 large appetizerTotal Time: 10 minsPrep: 10 minsCook: 0 mins
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