1 TBS TSTE® Pink Pepperberries
¼ tsp TSTE® Vinegar Powder
1 tsp TSTE® Mustard - Yellow Ground
½ tsp TSTE® French Grey Sea Salt
1 TBS TSTE® Sweet Onion Sugar
From the Grocer
12 extra large eggs, hard-boiled, cooled and peeled
½ cup mayonnaise
COARSELY GRIND TSTE® Pink Pepperberries. Divide in half.
SLICE eggs in half the long way. With each egg, tug gently on the white part to loosen the yolk.
REMOVE yolks to a bowl. Mix in mayonnaise, half of the TSTE® Pink Pepperberries, TSTE® Vinegar Powder, TSTE® Mustard - Yellow Ground, and TSTE® French Grey Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining TSTE® Pink Pepperberries and TSTE® Sweet Onion Sugar.
SERVE room temperature or chilled.
Yield: 1 large appetizer
Total Time: 10 mins
Prep: 10 mins
Cook: 0 mins