Caribbean Deviled Eggs


Your family and guests will love this simple recipe! We make these delectable appetizers anytime we have a gathering for backyard barbecues, parties or holiday meals.









  • 12  Hard boiled eggs
  • 2  Tablespoon ground mustard
  • 3  Tablespoons Doc’s Jamaican Hot Sauce. (more or less to taste)
  • 1/2  Cup homemade or your favorite mayonnaise. ( do not use salad dressing)
  • Salt & Pepper to taste
  • Paprika for garnish (optional)


  1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. 
  2. Mash the yolks with the back of a fork and add dried mustard, Doc’s Jamaican Hot Sauce and mayo.
  3. Spoon or pipe the filling back into egg white.
  4. Sprinkle tops with paprika.

Cover and refrigerate at least one hour before serving.

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