5-Pepper Deviled Eggs

Steps

1. 1Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites on a serving platter. Sprinkle the whites with the salt.
2. 2Place all of the dry peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until well ground. Add the ground peppers, chopped green peppercorns and their brine, mayonnaise, and mustard to the egg yolks and, using a fork, stir to thoroughly combine.
3. 3Place 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.
4. 4Chill for at least 1 hour in the refrigerator before serving.