Caribbean Deviled Eggs

Submitted by Az B8990

"From dominica-weekly.org. A Caribbean take on the traditional deviled egg. Cook time includes time to chill."

 

• Ready In: 2hrs 25mins
• Ingredients: 8
• Yields: 6 eggs
• Serves: 3

ingredients

• 6 eggs
• 1 tablespoon mayonnaise
• 1 dash hot pepper sauce
• 1⁄4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon salt
• 1 tablespoon onion juice
• 4 stuffed olives, sliced

directions

1. Place eggs in a sauce pan and cover with cold water.
2. Bring to a boil and cook for ten minutes.
3. Remove from heat and discard hot water. Allow cold water from tap to run over eggs until cool.
4. Remove shell and cut eggs in half.
5. Remove yolks to a small bowl.
6. 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. Using a pastry bag or spoon fill the egg whites with the egg yolk mixture.
8. Chill for a couple of hours.
9. Serve garnished with olive slices or parsley.

Reviews

[Chef floWer]

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

 

[Sharon123]

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.

 

[wicked cook 46]

I am not a fan of devilled eggs but DH is and he liked these ALOT. I added extra hot sauce. Made for Aus/Nz Recipe swap # 29

 

[jessymroberts]

I don't eat deviled eggs (I know, I've heard it before, everyone loves deviled eggs - except me!), but I had extra eggs and made these for my husband, who is a deviled-egg-kinda-guy. He said they were good (ate them all, too) but said he preferred deviled eggs with mustard vs. butter. Next time I will sub out the butter with mustard. He liked the addition of the stuffed olives. I followed the recipe as instructed except I sprinkled the eggs with paprika (old habits die hard!) and garnished with some chopped green onion. Made for the Groovy GastroGnomes, ZWT5.

 

[Diana 2]

I love pretty much any deviled egg, but *this* one is at the top of my list. The addition of tabasco sauce was amazing. I confess I did put in about 4 'dashes'. :) I don't care for olives, so garnished with chives instead. Thanks Az for a wonderful additon to my deviled egg collection. Made for the Auzzie/NZ Recipe Swap #29.