Deviled Eggs With Capers

Name: Deviled Eggs With Capers
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 16 deviled eggs, 8-12 serving(s)
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

(1)

Recipe by Sweetiebarbara

Inspired Alton Brown and capers.

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READY IN: 2hrs

SERVES: 8-12

YIELD: 16 deviled eggs

UNITS: US

INGREDIENTS

Nutrition

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

Slice the eggs in half from top to bottom.
Scoop the yolks into a medium mixing bowl and lay the whites aside.
Place the peppercorns into a pepper mill and grind fine.
Add the pepper, 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.
Finish garnish with capers.
Chill for at least 1 hour in the refrigerator before serving.

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