Deviled Eggs, Spanish Style
Become an official member of the huevolution when you add a little olé to your standard deviled eggs with this Spanish-style recipe.
Deviled Eggs, Spanish Style
- Cook onion and celery in butter over low heat until onion is transparent.
- Blend in the flour.
- Add tomatoes and cook until thickened, stirring constantly.
- Add sugar, salt, pepper and garlic salt.
- Pour into shallow 2-qt. baking dish.
- Arrange the deviled eggs in sauce.
- Sprinkle with buttered crumbs.
- Heat in 425º oven until sauce is bubble around edges, 10 to 15 minutes.
- Serve over toast or rice.
Ingredients
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 3 tablespoons flour
- 3 cups cooked tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic salt
- 6 hard-cooked Hickman's Eggs, deviled
- ½ cup buttered bread crumbs
- 6 slices toast
