Saucy Deviled Eggs
|Hard cooked eggs||6|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Water||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Pepper red||1⁄8 Teaspoon|
|Bacon slices||6 , cooked and crumbled|
|Round buttery cracker crumbs||1⁄4 Cup (4 tbs)|
|Buttered toast points||6 Tablespoon|
Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks, and add mayonnaise; stir well.
Stir in chopped onion, vinegar, mustard, and pepper.
Spoon yolk mixture into egg whites.
Combine tomato sauce, water, minced onion, and red pepper in a shallow 1 quart baking dish, stirring well.
Arrange eggs in dish.
Sprinkle eggs with bacon, and top with cracker crumbs.
Bake at 450° for 15 minutes.