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