4-Pepper Deviled Eggs(Alton Brown) - cooking recipe

Ingredients

6 hard-boiled eggs, cooled and peeled
1/2 - 1 teaspoon whole pink peppercorns, divided
1/4 - 1/2 teaspoon whole white peppercorns
1/4 - 1/2 teaspoon whole black peppercorn
1/4 - 1/2 teaspoon whole green peppercorn
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 - 1/4 teaspoon kosher salt
1 pinch sugar

Preparation

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, 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.
Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving.