Preparation
COARSELY GRIND 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 Pink Pepperberries, Vinegar Powder, Mustard - Yellow Ground, and Fleur de Sel Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining Pink Pepperberries and Sweet Onion Sugar.
SERVE room temperature or chilled.
Yield: 1 large appetizer
Total Time: 10 mins
Prep: 10 mins
Cook: 0 mins
