Baked Devilled Eggs
Ingredients
6 large eggs
3 tablespoons Mayonnaise
1 teaspoon mustard powder or paste
A pinch of paprika
Salt and pepper to taste
For the white sauce
200 ml milk
1 tablespoon of butter
1 tablespoon of flour
One large onion diced
One large tomato diced
A handful of coriander leaves
Salt and pepper to taste
Breadcrumbs for the topping
Let’s make them
With the help of your mother boil the eggs for about 5 minutes and then let it rest for another 2 minutes.
Cool the eggs in cold water and peel them.
Next cut the eggs in half lengthwise and carefully remove the yolks and place them in a bowl.
Place the egg whites on a lightly greased baking dish.
Make the filling by mashing the yolks with a fork. Then add the Mayonnaise, mustard, paprika, salt, and pepper and mix until smooth and creamy. Spoon the yolk mixture back into the egg white halves and get your mom to preheat the oven to 180°C (350°F).
To make the white sauce, fry the onions and tomatoes in the butter. When the onions are golden brown, sprinkle the flour and mix well until the flour is cooked.
Add the milk and stir in the lumps and mix it until it forms a thick sauce.
Season with salt and pepper and finally add the coriander leaves and take it off the heat.
Pour the white sauce over the eggs and sprinkle with the breadcrumbs.
Bake in the hot oven for about 15-20 minutes until the top is crispy.
Serve with a fresh salad and lots of crusty bread to mop up the yummy sauce.
