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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!
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
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
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.
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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