Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Special Features: Kids can help make it
Meal Type: Appetizers
Dessert
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.
Cook's Notes
Nutrition Information