Webo Yena (Stuffed Devilled Eggs) is a traditional Aruban recipe for a classic snack of hard-boiled eggs that are halved and stuffed with a paste made from the egg yolks, mustard, Worcestershire sauce ad Tabasco sauce. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Stuffed Devilled Eggs (Webo Yena).
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Ingredients:
6 eggs
6 tbsp mayonnaise
1 tsp English mustard
salt and black pepper, to taste
Worcestershire sauce
Tabasco sauce parsley and/or sliced olives, to garnish
Method:
Chill the eggs in the refrigerator for at least 6 hours, ensuring that you arrange them with the tip downwards, as this will centre the yolk.
Bring a pan of water to a boil and use to cook the eggs for at least 12 minutes, or until completely hard boiled. Remove from the water and set aside until cool enough to handle. Gently crack the shells and peel the eggs then slice neatly in half lengthways. Carefully remove the yolks and transfer to a bowl then set the whites aside.
Mash the egg yolks until smooth then add the mayonnaise and mustard. Mix until smooth then season with the salt, black pepper, Worcestershire sauce and Tabasco. Use the paste to fill the egg white halves, mounding the mixture up. Garnish with the sliced olives and/or parsley sprigs and serve.
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