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Deviled Eggs With Capers

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“Inspired Alton Brown and capers.”
READY IN:
2hrs
SERVES:
8-12
YIELD:
16 deviled eggs
UNITS:
US

Ingredients Nutrition

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.

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