Caribbeandeviledeggs Recipes

CARIBBEAN DEVILED EGGS

Caribbean Deviled Eggs image

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

Provided by Az B8990

Categories Caribbean

Time 2h25m

Yield 6 eggs, 3 serving(s)

Number Of Ingredients 8

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

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.

CARIBBEAN GRILL

Caribbean Grill image

Provided by Food Network

Categories appetizer

Time 33m

Yield 4 sandwiches

Number Of Ingredients 12

Ingredients

1/2 mango, 1/4-inch diced
1/4 red onion, 1/4-inch diced
1/4 red bell pepper, 1/4-inch diced
1 tablespoon fresh lime juice
Pinch sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons butter, at room temperature
1 tablespoon curry powder
8 slices fresh Italian bread
1/4 cup honey mustard
8 slices Swiss cheese, (8 ounces)

Steps:

In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.

CALIFORNIA ROLL DEVILED EGGS

California Roll Deviled Eggs image

This is one daring deviled egg recipe from Kathy Casey's D'Lish Deviled Eggs. Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. It boasts a red-orange color, a mild smoky or salty taste and a crunchy texture. Nori Komi Furikake can be purchased at any Asian market or even Amazon.

Provided by gailanng

Categories Japanese

Time 30m

Yield 24 egg halves

Number Of Ingredients 9

Ingredients

12 hard-cooked eggs
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt
2 ounces alaska king crab meat or 1/3-1/2 cup alaska king crab meat
1 English cucumber, sliced into 24 fans (See Tip in Instruction #4)
Nori Komi Furikake (sesame seed-seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)

Steps:

Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".

Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1.1, Cholesterol 102.8, Sodium 114.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 4.1

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