Easter Eggs

4-Pepper Deviled Eggs
Recipe courtesy Alton Brown

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

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. Suggestion: cut pepper in half for those who do not love pepper. I like to garnish the eggs with paprika, capers, or caviar.

Reese's peanut butter eggs are quite possibly my favorite Easter candy. There seems to be a larger ratio of peanut butter to chocolate in the seasonal Reese's (pumpkin, Christmas tree, heart) as oppose to the standard cups...that is what makes them even more delicious.

The Easter candy runner-up would have to be Cadbury Mini Eggs. The combination of the creamy Cadbury milk chocolate and the crisp sugar shell sends my taste buds soaring.

Happy Easter! xx