Ingredients Jump to Instructions ↓

  1. 6 hard boiled eggs, cooled and peeled

  2. 1 teaspoon whole pink peppercorns, divided

  3. 1/2 teaspoon whole white peppercorns

  4. 1/2 teaspoon whole black peppercorns

  5. 1/2 teaspoon whole green peppercorns

  6. 1/2 teaspoon caper liquid

  7. 1/4 cup mayonnaise

  8. 1 teaspoon Dijon mustard

  9. 1/4 teaspoon kosher salt Pinch sugar

Instructions Jump to Ingredients ↑

  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. Chill for at least 1 hour in the refrigerator before serving.


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