Mexican-Style Deviled Eggs
Serving Size / Yield
2 servings
Ingredients
- 3 hard-cooked eggs
- 2 Tbs. mayonnaise
- 1/2 tsp. vinegar
- 1/2 tsp. prepared mustard
- dash salt
- dash pepper
- 2 Tbs. chopped onion
- 1 Tbs. butter
- 2 tsp. all-purpose flour
- one 10-oz. can tomatoes and green chilies
- 2 Tbs. fine dry bread crumbs
- 2 tsp. butter
Directions
Halve hard-cooked eggs lengthwise. Remove yolks and mash. Blend in mayonnaise, vinegar, mustard, salt, and pepper. Refill whites and set aside. In a small saucepan, cook onion in the 1 tablespoon butter until tender; blend in flour. Add tomatoes and green chilies, dash salt, and dash pepper. Cook and stir until mixture thickens and bubbles. Pour mixture into 2 individual casseroles. Arrange 3 deviled egg halves in each. Combine crumbs and the melted butter; sprinkle over eggs. Bake in 425 degree oven for 10 minutes.
