Deviled Eggs With Capers - cooking recipe

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

Preparation

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.