Today is the birthday of the woman who carried me for 9 months then spent the next 18 years trying to shape the overly energetic, often unruly and always hell bent on breaking all the rules, child she bore into something that resembled a reasonably well adjusted adult. Given what she had to work with, I think she did quite well.
When I was 7, my younger sister and I decided to make mom breakfast in bed. It was a tradition she always had for us, and we decided it was time to start treating her to the same thing that we loved. I’ll never remember why I chose Spanish Devilled Eggs over something more traditional, like pancakes. I was one of those weird kids who read cookbooks when everybody else my age was reading The BFG.
Spanish Devilled Eggs became a tradition of their own for mom’s birthday. The second or third year I made them, my poor mother graciously chocked down a version consisting of mostly flour with a little tomato. I had read the recipe wrong and added 1 1/2 cups of flour instead of 1 1/2 teaspoons. I knew it didn’t seem right so threw the batch out and started again. Even after carefully re-reading the recipe, I didn’t catch my mistake. It wasn’t until the following year that I realized what I had done. Oops, sorry mom.
These ones are for you, mom. Happy birthday!
- 3 eggs, hardboiled
- 3 tablespoons mayonaise
- ½ teaspoon dry mustard powder
- ½ teaspoon white vinegar
- salt
- 2 tablespoons onion, chopped
- 1 tablespoon green pepper, chopped
- 1 tablespoon butter
- 1½ teaspoons flour
- 1 cup crushed tomatoes
- ½ teaspoon sugar
- ¼ cup fine bread crumbs
- 1 teaspoon butter, melted
- For the eggs: add eggs to a pot of cold water. Bring to a boil and cook for 8 minutes. Remove eggs from water and peel off shell when cool enough to handle. Cut in half lengthwise and remove yolk.
- Mix together egg yolks, mayonnaise, mustard powder, vinegar and salt. Dollop mixture evenly into egg whites
- For the sauce: melt butter in a medium sauté pan, add onions and green pepper and cook till tender. Add flour and stir to combine. Add tomatoes and sugar and cook till bubbly
- Topping: melt butter and mix with breadcrumbs
- Assembly: put tomato sauce into an oven proof bowl, sprinkle with breadcrumbs and top with devilled eggs. Cook in a 425 degree oven for 10 minutes, or till lightly browned.
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