Devilish Eggs Creole

1/2 cup chopped celery
1 tbs butter
2 cups (1 lb can) stewed tomatoes
1 tbs cornstarch
1 bay leaf

Devilish Eggs:
6 hard-cooked eggs
1-1/2 cups (6 oz) shredded sharp natural cheddar cheese
1/3 cup mayonnaise
1/4 tsp thyme, crushed
1/4 tsp salt

For sauce, saute celery in butter. Combine a little juice from tomatoes with cornstarch. Add to celery along with remaining tomatoes with a fork. Add bay leaf. Cook over medium heat until thickened and bubbly, stirring constantly. Pour into a greased 10 x 6 x 2 inch baking dish.

Cut eggs in half; remove yolks. Mash yolks with a fork. Add 3/4 cup of cheese, mayonnaise, thyme and salt. Mix until blended. Refill whites, mounding centers. Place in sauce. Sprinkle with remaining cheese.

Bake in preheated 350F oven for 20 to 25 minutes or until edges of sauce are bubbly.

Makes 4 to 6 servings.

If desired, serve on toasted French bread slices.

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Cajun Country -- New Iberia, Louisiana