4 Pepper Deviled Eggs Alton Brown
Take your deviled eggs to the next level with this bold and flavorful recipe for 4 Pepper Deviled Eggs, inspired by Alton Brown. This zesty appetizer combines the perfect medley of heat and spice, featuring pickled jalapeños, smoked paprika, cayenne pepper, and freshly ground black pepper for a quadruple pepper punch. The creamy yolk mixture, enhanced with tangy Dijon mustard and a touch of mayo, is piped into tender egg whites and topped with vibrant red bell pepper and fresh chives for a colorful and elegant finish. With just 20 minutes of prep and a quick chill time, these deviled eggs are an irresistible crowd-pleaser, perfect for parties, picnics, or holiday gatherings. Serve them chilled and watch them disappear in no time!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon pickled jalapeños, finely chopped
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon salt
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon fresh chives, finely chopped (for garnish)
Instructions
Place the eggs in a single layer in a saucepan and add enough cold water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook the eggs for 10–12 minutes.
Transfer the cooked eggs to a bowl of ice water and let them cool for at least 5 minutes.
Peel the eggs carefully and slice them in half lengthwise. Scoop out the yolks into a mixing bowl and set the whites aside on a serving platter.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, pickled jalapeños, smoked paprika, cayenne pepper, black pepper, and salt. Mix until the filling is creamy and well-combined.
Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.
Top each deviled egg with a sprinkle of finely diced red bell pepper and garnish with fresh chives.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
