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deviled eggs

Deviled eggs or stuffed eggs is a quick recipe that is easy to make and tastes great. This recipe is based on the classic formulation of the deviled eggs recipe with a little Caribbean flavor and twist added to it. The same recipe my grandma used to make some of the most delicious deviled eggs, in fact I have been known to devour a dozen of these in minutes.

I’m particularly fun of this deviled eggs recipe because it’s not spicy at all and as such is a good choice for small family and friends get-togethers where there are children and you’re catering to a wide variety of tastes.

Below is a basic recipe, but there are so many wonderful variations you can make in the Caribbean alone. I encourage you to give one of the many deviled eggs recipe a try, add your own personal spin on it and tell us about it in the comments.

Deviled Eggs Recipe Ingredients:

  • 4-6 eggs
  • 1 tablespoon mayonnaise
  • 1 dash hot pepper sauce
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 tablespoon onion juice
  • 4 stuffed olives, sliced
Deviled Eggs Recipe Instructions :

Put eggs into a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes. Remove from heat and discard hot water and allow cold water from tap to run over egg until cool. Remove shell and cut eggs in half. Remove yolks to a plate. Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, salt. Mixture should be the consistency of a thick paste. Using a tube or spoon, stuff the egg whites with the egg yolk mixture. Chill for a couple of hours. Then serve garnished with olive slices or parsley.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

Video: How To Make Deviled Eggs

As I mentioned earlier, there are many different ways of making deviled eggs – below is a short step by step video on how to make deviled eggs; as always you can add your personal touch.

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Delicious Caribbean chicken salad with chopped cooked chicken, celery, potatoes, chopped onions, carrots, and Caribbean Egg dressing or salad dressing.

Chicken Salad Recipe Ingredients:

  • 3 cups cold cooked chicken pieces
  • 1 cup cold cooked potatoes
  • ½ cup chopped celery
  • ¼ cup chopped onions
  • 1 cup carrots, cooked
  • 1 cup Caribbean Egg Dressing or Salad dressing

Chicken Salad Recipe Instructions :

Cube carrots and potatoes and then combine with chicken in a large bowl. Add celery and onions and mix well. Then prepare dressing and pour over chicken mixture in bowl. Chill for about 15 minutes and spoon on to serving dish and garnish with lettuce leaves.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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grilled chicken

Tangy Grilled Chicken is marinated in lime juice, onions, ketchup, honey, mustard, local rum, garlic, and dried tarragon leave; then grilled.

Tangy Grilled Chicken Ingredients:

  • 3 small chickens, halved
  • Salt and pepper to taste
  • Marinade:

  • 2 large onions
  • 4 cloves garlic
  • 1 ½ cups ketchup
  • 3/4 cup water
  • ½ cup oil 6 tbsp honey
  • 3 tbsp rum
  • 3 tbsp prepared mustard
  • 1 ½ tbsp dried tarragon leaves
  • Sauce:

  • ½ cup cream
  • Reserved marinade

  • ¼ lb (225 g) butter, cut into pieces
Tangy Grilled Chicken Instructions:

Make the marinade. Chop the onions and garlic in a blender or food processor, add the remaining marinade ingredients and process for 10 seconds. Refrigerate 1 cup of marinade for the sauce. Season the chicken halves with salt and pepper and pour the remainder of the marinade over the chicken. Marinate for 8 hours or overnight in the refrigerator, turning several times. Preheat the oven to 400°F.

Line a baking pan with foil; drain the chicken, reserving the marinade. Place the chicken on the foil, skin side up, and bake for 40 minutes, basting frequently. Prepare the sauce. Boil the reserved refrigerated marinade with the cream until the sauce is reduced by half, about 10 minutes. Remove from the heat and whisk in the butter, a few pieces at a time. Preheat the grill or broiler. Broil the chicken, skin side up, until brown. Reheat the sauce, pour some over the chicken and serve the remainder separately. Serves 6

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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