Devilishly Good Eggs

I love Alton Brown. I learn a lot of cooking basics by watching his show. We love deviled eggs and once we tried his recipe, there was no turning back. It is the best recipe for deviled eggs I've tried, and so good, I don't think I will be trying anymore.

I usually mess with recipes, but the only thing we have ever changed was adding paprika to the top instead of pink pepper. It's delicious.

Ingredients:

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

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.

Another tip I learned from Alton is to lay your eggs on their side for a day or so before boiling them. It centers the yolk, so whenever you are filling them, the hole is centered and more stable.