The hens are beginning to lay a few more eggs, but at the same time the shelves in my pantry and freezer are starting to look a little bare. It’s the time of year that I look through my mother’s recipe box for ideas. I know I’ll find something in her Depression/WWII era collection of clippings, note cards and envelope backs that will satisfy my longing for a thrifty meal using simple ingredients, as well as my family’s hunger for hearty comfort food.
On my most recent search, I found this recipe for “Savory Deviled Eggs on Toast”. It offered to use up the last of the sliced green peppers I had tucked away in the freezer, the final teaspoons of summer canned chili sauce in the open jar, and a few of the fresh eggs from the coop. In less than 15 minutes (not counting egg cooking/peeling time), a hot supper was on the table….and in less time than that, seconds were being requested!
I’ll give you the recipe exactly as my mother wrote it out, and then I’ll tell you how I “tweaked” it just the slightest bit.
SAVORY DEVILED EGGS ON TOAST
2 T. minced green pepper 1 tsp. Worcestershire sauce
2 T. butter ¼ tsp. salt
2 T. flour 1 ½ cups milk
1 tsp. prepared mustard 6 sliced, hard cooked eggs
2 tsp. chili sauce 6 slices buttered toast
Cook green peppers until tender in butter over direct heat. Add flour and blend. Add mustard, chili sauce, Worcestershire, salt, milk and cook over hot water until smooth and thickened, stirring constantly. Add eggs, heat well, and serve on toast. Serves 6.
I followed the recipe exactly, until the part about cooking over hot water. I just whisked everything together in the pan with the peppers. The sauce thickened nicely.
If you don’t have chili sauce, salsa would work for flavor and color, too. This is one of those friendly recipes that you can add or subtract ingredients depending on what you have on your shelves and how many people you expect to be serving!
I’m going to put this recipe card right at the front of the section marked “EGGS”, because I think this is going to get a lot more use in a few weeks when we have leftover colored eggs from Easter. Good idea, right?
I would add a little bit of cheese to top it off
What a great sounding recipe! I cant wait to try this, i think tomorrow night we will, that way i can boil some extra eggs tonight.
I think i recognize your Worcestershire sauce, We have tried that one, and all the other “organic or vegan” one’s. We hated them all….. i guess i need my Anchovies!
i scanned all my Grandmothers recipes and shared the folder online with Family. Thanks for sharing! Wes
I made this two nights ago. Family loved it.
Looking forward to trying out this recipe! I have never thought of using hard cooked eggs like this!!! But it makes sense for a later winter meal with fewer things on hand in the larder!!!
I’m not sure I understand what you mean by chili sauce.
One of my VERY favorite childhood memory foods – my grandma made this and called it “Egg gravy” – LOVE IT! And my son likes it, too!