Caribbeandeviledeggs Recipes

CARIBBEAN DEVILED EGGS

Steps:

• 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.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.