Recipes : 4-Pepper Deviled Eggs : Food Network

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4-Pepper Deviled Eggs
Recipe courtesy Alton Brown, 2006

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 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.