4-Pepper Deviled Eggs

Ingredients

• 0.5 teaspoon peppercorns whole black
• 1 teaspoon dijon mustard 
• 6  hardboiled eggs cooled peeled
• 0.5 teaspoon peppercorns whole green
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon caper liquid 
• 0.3 cup mayonnaise 
• 1 teaspoon pink peppercorns whole divided
• 1 pinch sugar 
• 0.5 teaspoon peppercorns whole white

Equipment

• mixing bowl
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Slice the eggs in half from top to bottom. 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. 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.
6. Chill for at least 1 hour in the refrigerator before serving.