Caribbean Deviled Eggs
Our classic deviled eggs gets a Caribbean twist with more spice and heat, making it a must-have starter for your next party or gathering.
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Caribbean Store Recipes
Method
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Boil the eggs in salted water over medium heat for 8 mins. Remove from the heat, drain and transfer to an ice bath or cold water. Peel eggs and set aside.
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Slice eggs in half lengthwise. Remove the yolks and transfer them to a medium-sized bowl.
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To the cooked egg yolks, add mayonnaise, mustard, grated onion, chopped coriander, garlic powder, hot pepper sauce, chive and milk. Mash well with a fork.
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Spoon filling into each egg white. Sprinkle with paprika and garnish with the thinly sliced red pepper.
Notes
Store the eggs in the fridge to marinate a bit before serving.
