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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Inspired Alton Brown and capers. Ingredients:
8 hard-boiled eggs, cooled and peeled (i hard boil according to martha stewart's hard boiled eggs 101) |
1 teaspoon peppercorn |
1/2 teaspoon capers (liquid only) |
1/4 cup mayonnaise |
1 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1 pinch sugar |
1 teaspoon capers |
Directions:
1. Slice the eggs in half from top to bottom.
2. Scoop the yolks into a medium mixing bowl and lay the whites aside.
3. Place the peppercorns into a pepper mill and grind fine.
4. Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
5. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
6. Pipe the mixture into each of the white halves.
7. Finish garnish with capers.
8. Chill for at least 1 hour in the refrigerator before serving.
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