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eggs whole pink peppercorns whole white peppercorns whole black peppercorn whole green peppercorn caper liquid mayonnaise mustard kosher salt sugar
Viewed: 20 - Published at: 7 years agoIngredients
- 6 hard-boiled eggs, cooled and peeled
- 1/2 - 1 teaspoon whole pink peppercorns, divided
- 1/4 - 1/2 teaspoon whole white peppercorns
- 1/4 - 1/2 teaspoon whole black peppercorn
- 1/4 - 1/2 teaspoon whole green peppercorn
- 1/2 teaspoon caper liquid
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 - 1/4 teaspoon kosher salt
- 1 pinch sugar
Method
- 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 1/4-1/2 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.
