Directions:
- 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 1/2 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.39 Kcal (316 kJ) | ||
| Calories from fat | 60.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 10% | |
|---|---|---|---|
| Cholesterol | 95.62mg | 32% | |
| Sodium | 122.26mg | 5% | |
| Potassium | 34.63mg | 1% | |
| Total Carbs | 0.38g | 0% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 3.32g | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 242.07 Kcal (1013 kJ) | ||
| Calories from fat | 195.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.69g | 10% | |
|---|---|---|---|
| Cholesterol | 307.01mg | 32% | |
| Sodium | 392.54mg | 5% | |
| Potassium | 111.18mg | 1% | |
| Total Carbs | 1.22g | 0% | |
| Sugars | 1.23g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 10.67g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 1% | |
| Calcium | 42.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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