Retro Revisited - a tautological recipe?

(photo by Desmond)

Baked Deviled Eggs

We adapted this 1972 recipe when we started using local organic happy eggs.

Tomato Sauce for Baked Deviled Eggs
(Serves 2-3)

1 medium onion
1 head roasted garlic
2 tbs good olive oil
1 large tin organic tomatoes (crushed)(I also often use tomatoes that I've frozen and then oven roasted)
1/4 tsp ground cinnamon
1/2 cup red wine
1 tsp crushed chillies
1 tsp oregano
2 tsp chopped basil
1 tsp chopped rosemary
1 tsp thyme
1 tbs brown sugar (cuts the acid and balances flavours)
pinch sea salt

In a medium saucepan on medium heat, sauté slivered onion in olive oil. When translucent, add tomatoes. Reduce heat to medium low. Add spices, garlic and red wine. When cooked through, you can blend sauce using an immersion blender.

For the Eggs and filling

3-4 Hard-cooked eggs
1 1/2 teaspoons Mayonnaise
1/2 teaspoon Red Wine Vinegar
1/2 teaspoon Dijon Mustard
Pinch salt and pepper

Preheat oven to 350ºF. Pour Sauce into flat baking dish or casserole dish, reserving 1 tablespoon sauce for egg filling. Cut cooked eggs in half lengthwise. Remove yolks and mix with the reserved sauce, mayonnaise, vinegar, mustard, salt and pepper. Fill egg whites with the mixture and place in sauce. Bake for 20 - 25 minutes or until tops of eggs are lightly browned and sauce bubbles. Serve with good bread or baguettes.

Enjoy!