Deviled Eggs

Knowing Greg loves deviled eggs, I decided to make a batch for Easter. I, however, do not like them, so this was my first time attempting the popular snack. While cooking, I do not pay much attention to detail (which I learned how much I really don't after working with Tim the Chef who enjoys perfectly uniform meatballs and precisely square mango chunks) so it was difficult to neatly get the yolk out of the egg while keeping the whites intact. I think I pulled it off ok though. Below is a recipe from Alton Brown, which is doubled from his original recipe.

12 hard boiled eggs, cooled and peeled
2 teaspoons whole pink peppercorns, divided
1 teaspoon whole white peppercorns
1 teaspoon whole black peppercorns
1 teaspoon whole green peppercorns
1 teaspoon caper liquid
1/2 cup mayonnaise
2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
pinch sugar

Slice eggs from top to bottom. Scoop out yolks unto a medium mixing bowl and lay whites aside. Place all of the peppercorns except 1 teaspoon of the pink pepeprcorns, into a spice grounder and process until ground well. **NOTE: I use a mixture of these four peppercorns in my pepper mill so I just used the pepper from my mill. However I only used 3 teaspoons instead of the 4 it calls for because I felt like it was a lof of pepper.**
Add the ground peppers, caper liquid, mayo, mustard, salt and sugar to the egg yolks and using a fork (I used a wire whisk to get it extra smooth), stir to thoroughly combine. Place the mixture into a zip-lock plastic bag and cut a small hole at one of the corner. Pipe mixture into each of the white halves (I did not use a plastic bag, but a teaspoon. However I can see how this method would be less messy!). Coarsely grind the remaining 1 teaspoon of pink peppercorns and use to garnish top of each egg (I did not do this. I sprinkled them with paprika - the traditional garnish).
Chill for at least one hour before serving.

Greg was carrying around the plate of devil eggs while looking for his Easter basket.