Ingredients
-
6
-
1
-
1
-
1/4
-
1
-
1
-
1
-
4
-
-
-
-
-
-
-
Directions
Caribbean Deviled Eggs,From dominica-weekly.org. A Caribbean take on the traditional deviled egg. Cook time includes time to chill.,I made this for Little Miss (DD) and she loved it, I only added a drop of hot pepper sauce so, it wouldn’t be overpowering for a young palate. I don’t eat eggs but she said the flavour was yummy. Thank you Az G,I fix lots of different deviled eggs and this one was very nice! My husband especially liked the olive on top. Thanks! Made for the Australian Recipe Swap-July 2009.
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Steps
|
1
Done
|
Place Eggs in a Sauce Pan and Cover With Cold Water. |
|
2
Done
|
Bring to a Boil and Cook For Ten Minutes. |
|
3
Done
|
Remove from Heat and Discard Hot Water. Allow Cold Water from Tap to Run Over Eggs Until Cool. |
|
4
Done
|
Remove Shell and Cut Eggs in Half. |
|
5
Done
|
Remove Yolks to a Small Bowl. |
|
6
Done
|
Mash With a Fork and Then Add Mayonnaise, Pepper Sauce, Pepper, Butter, Onion Juice, and Salt. Mixture Should Be the Consistency of a Thick Paste. |
|
7
Done
|
Using a Pastry Bag or Spoon Fill the Egg Whites With the Egg Yolk Mixture. |
|
8
Done
|
Chill For a Couple of Hours. |
|
9
Done
|
Serve Garnished With Olive Slices or Parsley. |
