Deviled Eggs With Capers

Submitted by Sweetiebarbara

"Inspired Alton Brown and capers."

 

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

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.

Reviews

[breezermom]

Lovely deviled egg recipe, although I question using freshly ground peppergrounds....they were a bit gritty in my deviled egg. But the taste was wonderful, and one I will enjoy again. Thanks so much for sharing. Made for Zaar Cookbook Tag game.