Yield: 12 deviled eggs
Ingredients
* 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 the pink peppercorns) into a spice grinder and process until the peppercorns ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and stir using a fork to thoroughly combine. Place the mixture into a 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 it to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.
