Deviled Eggs With Capers

1. 1

   Slice the eggs in half from top to bottom.

2. 2

   Scoop the yolks into a medium mixing bowl and lay the whites aside.

3. 3

   Place the peppercorns into a pepper mill and grind fine.

4. 4

   Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.

5. 5

   Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.

6. 6

   Pipe the mixture into each of the white halves.

7. 7

   Finish garnish with capers.

8. 8

   Chill for at least 1 hour in the refrigerator before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.