As an appetizer and party favorite, I always like deviled eggs. Question: Why are they called “Deviled Eggs?” Well, according to the Oxford English Dictionary, the term originated in the 18th century to describe boiled or fried spicy, condiment filled dishes. It was eventually used to describe eggs. Now that we go that settled, I decided to experiment with the thing. What if a sauce, say tomato sauce, were added to the eggs? I imagined that would enhance the flavor even more. And that’s what we did. And it worked. Just prepare the eggs as you would normally, and then bake briefly in the tomato sauce.
The dish will make an excellent luncheon or supper served over buttered toast. Or you can pair it with your vegetable of choice. It is especially good with parsley potatoes. Go at it.
DEVILED EEGS IN TOMATO SAUCE
6 hard-boiled eggs
1 8 oz. can tomato sauce
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon paprika
½ teaspoon mustard
3 teaspoons Worcestershire sauce
- Preheat oven to 350 degrees F.
- Halve the hard-boiled eggs and remove yolks to a small bowl. Stir in 1 tablespoon of the tomato sauce, salt, sugar, paprika, mustard and 2 tablespoons of the Worcestershire sauce. Mix well and spoon back into egg whites.
- In a skillet or saucepan. heat remaining tomato sauce with 1 teaspoon Worcestershire sauce to the boiling point.
- Pour into shallow baking dish or pie plate (10in.) and arrange egg halves on top. Spoon a little sauce over each egg half. Place in oven and bake for 15 minutes. Serve over hot buttered toast with some sauce spooned over eggs and toast.
Yield: 4 servings.
Leave a Reply