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. |
