Caribbean Deviled Eggs

"From dominica-weekly.org. A Caribbean take on the traditional deviled egg. Cook time includes time to chill."
 
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photo by NELady photo by NELady
photo by NELady
photo by Diana 2 photo by Diana 2
Ready In:
2hrs 25mins
Ingredients:
8
Yields:
6 eggs
Serves:
3
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ingredients

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

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

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Reviews

  1. 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
     
  2. 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.
     
  3. 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
     
  4. NELady
    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.
     
  5. 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.
     
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