Spicy Deviled Eggs

  • Yield: 12 servings


6-- hard boiled eggs, cooled and peeled
1teaspoon whole pink peppercorns, divided
1/2teaspoon whole white peppercorns
1/2teaspoon whole black peppercorns
1/2teaspoon whole green peppercorns
1/2teaspoon caper liquid
1/4cup mayonnaise
1teaspoon Dijon mustard
1/4teaspoon kosher salt
pinch sugar


  1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
  2. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well.
  3. 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.
  4. 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.