Caribbean Deviled Eggs - cooking recipe

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

Preparation

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.