4-Pepper Deviled Eggs

Budget Menu & Dirt Cheap Recipes General Recipes 4-Pepper Deviled Eggs

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      6 hard boiled eggs, cooled and peeled
      1 teaspoon whole pink peppercorns, divided
      1/2 teaspoon whole white peppercorns
      1/2 teaspoon whole black peppercorns
      1/2 teaspoon whole green peppercorns
      1/2 teaspoon caper liquid
      1/4 cup mayonnaise
      1 teaspoon Dijon mustard
      1/4 teaspoon kosher salt
      Pinch sugar
      Directions
      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.

      Chill for at least 1 hour in the refrigerator before serving

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Budget Menu & Dirt Cheap Recipes General Recipes 4-Pepper Deviled Eggs