Instructions

1. Slice the eggs in half from top to bottom.
2. Scoop the yolks into a medium mixing bowl and lay the whites aside.
3. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well.
4. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
5. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
6. Pipe the mixture into each of the white halves.
7. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
8. Chill for at least 1 hour in the refrigerator before serving.

Category

Appetizer

Related

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