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    You are in: Home / Breakfast / Webo Yena (Deviled Eggs) Recipe
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    Webo Yena (Deviled Eggs)
    Webo Yena (Deviled Eggs). Photo by TeresaS

    Photo by TeresaS

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    5.0 8

    Rate it! | Read 8 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Studentchef's Note:

    This is from Caribeanchoice.com and is for Zaar world Tour 5. This is from the country of Aruba.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place 6 eggs upside-down (smallest tip down) in the fridge for at least 6 hours this is to center the egg yolk.
    2. 2
      Then boil the eggs for at least 12 minutes or until hard boiled. Remove the shells and slice the eggs in half beginning at the smallest tip.
    3. 3
      Now separate the yolks from the whites; set the eggwhite halves aside on a serving plate and place the yolks in a bow.
    4. 4
      Mash the yolks, smoothing all lumps while adding the following ingredients: plenty of Mayonnaise, a pinch of salt, then black pepper, mustard, and Worcestershire sauce to taste.
    5. 5
      Combine the last ingredients carefully without making the mix too salty.
    6. 6
      When ready insert the yellow purée in a piping bag, and fill the eggwhite halves.
    7. 7
      Garnish with parsley or a sliced olive.

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    Ratings & Reviews:

    Read All Reviews (8)

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    Nutritional Facts for Webo Yena (Deviled Eggs)

    Serving Size: 1 (89 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 125.8
     
    Calories from Fat 75
    59%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 327.3 mg
    109%
    Sodium 176.6 mg
    7%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 11.0 g
    22%
    Detailed Nutrition Values About Nutrition Info

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