Eggs stuffed with allspice

Ingredients:

• 6 chilled and peeled hard-boiled eggs
• 1 teaspoon pink peppercorns, portioned
• 1/2 tsp white peppercorns
• 1/2 teaspoon black peppercorns
• 1/2 tsp. green peppercorns
• 1/2 tsp caper brine
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 tsp coarse salt
• A pinch of sugar

Preparation:

1. Cut the eggs in half lengthwise, from top to bottom. Remove the yolks and place them in a bowl. Leave the whites alone for now. Place all the peppercorns, except for 1/2 teaspoon, in a spice grinder and grind finely.
   
   Add ground pepper, caper brine, mayonnaise, mustard, salt, and sugar to the egg yolks and mix thoroughly with a fork. Place this mixture in a resealable plastic bag and snip one corner to create a small opening. Squeeze the mixture into each egg white half. Coarsely grind the remaining pink peppercorns (1/2 teaspoon) and sprinkle them on top of each egg.
   
   Refrigerate for at least 1 hour before serving.