This is an amazing combination of egg yolk and allspice – will appeal to all lovers of spicy aftertaste. For cooking take snacks of pink, white, green and black from this appetizer pepper and grinding them, mix with egg yolk and mustard. Put the filling in half the hard-boiled egg whites eggs. Or take canned peppercorns, shred with a drop of brine, and get an unusually fragrant, awakening аппетит, закуску из яиц. 
Time: 2 час.Difficulty: easy Quantity: 12 stuffed eggs In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 chilled and peeled hard-boiled eggs
- 1 tsp peas of pink pepper, portioned
- 1/2 tsp peppercorns
- 1/2 tsp peppercorns black pepper
- 1/2 tsp peppercorns
- 1/2 tsp caper brine
- 1/4 Art. mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp coarse salt
- Pinch of sugar
Recipes with similar ingredients: eggs, allspice, Dijon mustard, mayonnaise
Recipe preparation:
- Cut the eggs in half lengthwise, from the top end to the bottom. Take out the yolks and put them in a bowl. Do not touch the squirrels yet. Put all the peppers except 1/2 tsp. peas of pink pepper in mill for spices and chop well. Add ground pepper, caper pickle, mayonnaise, mustard, salt and sugar to egg yolks and mix thoroughly with a fork. Put this mixture in lockable plastic bag and cut one corner to a small hole formed. Squeeze the mixture into each half egg white. Grind the remaining peppers of pink pepper (1/2 teaspoon) and sprinkle on top of each egg. refrigerate for at least 1 hour.
