Prep Time
20 min
Cook Time
10 min
Yields
12 servings
A blend of peppercorns add some extra fire to these deviled eggs.
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ingredients
6
hard boiled eggs, cooled and peeled
1
tsp whole pink peppercorns, divided
½
tsp whole white peppercorns
½
tsp whole black peppercorns
½
tsp whole green peppercorns
½
tsp caper liquid
¼
cup mayonnaise
1
tsp Dijon mustard
¼
tsp kosher salt
pinch sugar
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directions
Step 1
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Step 2
Chill for at least 1 hour in the refrigerator before serving.