Deviled Eggs With Capers

Inspired Alton Brown and capers.

• Ready In: 2 hrs
• Serves: 8-12
• Yields: 16 deviled eggs

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.