Deviled Eggs, Spanish Style

Deviled Eggs, Spanish Style
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  1. 1/3 cup butter
  2. 1/3 cup chopped onion
  3. 1/3 cup chopped celery
  4. 3 tablespoons flour
  5. 3 cups cooked tomatoes
  6. 1 teaspoon sugar
  7. 1 teaspoon salt
  8. ¼ teaspoon pepper
  9. ¼ teaspoon garlic salt
  10. 6 hard-cooked eggs, deviled
  11. ½ cup buttered bread crumbs
  12. 6 slices toast
  1. 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 425 degree oven until sauce is bubble around edges, 10 to 15 minutes. Serve over toast or rice. Serves 6.
Hickmans Family Farms
Deviled Eggs, Spanish Style