Meals Matter

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Contributed By: tcasso1975
Food Network

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

Preparation

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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