Caribbean Deviled Eggs

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

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

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.