4-Pepper Devilled Egg

Ingredients 

6 hard boiled eggs, cooled and peeled

1 tsp whole pink peppercorns, divided

½ tsp whole white peppercorns

½ tsp whole black peppercorns

½ tsp whole green peppercorns

½ tsp caper liquid

65ml (¼ cup) mayonnaise

1 tsp Dijon mustard

¼ tsp salt

Pinch sugar

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Method

4-Pepper Devilled Eggs

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.